Baby squid risotto
Instructions
Peel, wash and cut into pieces the moscardini.
Heat the oil in a saucepan with the garlic crushed and when it is golden, remove it, combining parsley, baby squid and let them Cook, stirring.
Add the rice and seasoning, stirring constantly.
Deglaze with the wine, let it evaporate and then add 1 ladleful of broth and saffron.
Cook the risotto, combining still hot broth.
Season with salt and pepper.
Ingredients and dosing for 4 persons
- 200 g of moscardini
- 1 clove of garlic
- Chopped parsley
- Olive oil extra virgin
- 400 g of rice
- White wine
- 1 ladle of vegetable broth
- 1 sachet of saffron
- Salt
- Pepper