Squid stuffed with mediterranean rice

3_07099 SQUID STUFFED with MEDITERRANEAN RICE INGREDIENTS for 4 PEOPLE 4 dl of fish fumet, squid already cleaned, 8 200 g of mushrooms, 100 g of tomatoes, chopped scallions, 100 g of rice, 50 g of grated Parmesan cheese, 70 g of tomato sauce, salt, pepper.

Pour the fish fumet in a saucepan, bring to a boil: plunge the squid and cook for about 10 minutes.

Withdrawn then the squid with a slotted spoon, let it cool and reserved cooking liquid in the same saucepan.

Clean the mushrooms with a damp cloth and cut them into thin slices.

Pour into a saucepan, add some cartoon ladle, add salt and pepper and cook with cover for 5 minutes.

When cooked, drain them, keep them aside and keep cooking.

Wash tomatoes, cut the bottom and time a few seconds in plenty of boiling water.

Drain and remove the Peel.

Mash slightly to remove the seeds and the water and cut the flesh into small pieces.

In the same saucepan Cook mushrooms, pour 1, 5 dl of fish fumet.

In a saucepan, fry the shallots, add the rice and toast 4 minutes.

Add the Mushroom broth and, occasionally, add a ladle of fish fumet.

Bake in moderate heat for 10 minutes.

Before the end of cooking, add the tomato pulp risotto and mushrooms and stir carefully.

Sprinkle with the Parmesan cheese and stir.

Squid stuffed with rice and place in a baking dish from the oven.

Mix the tomato sauce with a dl of fish fumet and pour on the remaining squid.

Bake at 180 degrees for 20 minutes.

When cooked, remove from the oven and serve immediately.