Risotto with squid recipe with photos step by step

Step-by-step recipe with photos

For squid risotto, use arborio rice or other rice intended for risotto. Although you can prepare it from regular round grain, and it will also be tasty, only the structure and consistency will be somewhat different.

I recommend quickly boiling the squid first and using the resulting broth to cook rice. Then add tender pieces of squid to the almost finished dish. Risotto with squid can be further improved before serving with cream, butter or Parmesan, as well as with the whole set, so to speak.

Prepare the ingredients according to the recipe list.

First of all, cook the squid fillet. To do this, prepare a pan of boiling salted water with spices, such as dried Provençal herbs and peppercorns.

Cut the squid fillets into rings or other pieces and immediately throw them all into boiling water.

When the water boils again, remove the squid with a slotted spoon or drain in a colander.

Strain the broth and save it, you will need it for cooking rice.

Heat the olive oil with the garlic until browned.

Remove the garlic and fry the finely chopped onion in the resulting oil.

Then add dry rice and fry it over medium heat until the center turns white.

Also called “pearl-colored with transparent edges.”

The first liquid to be added and allowed to be completely absorbed by the rice is white wine.

How to cook “Rice with shrimp and squid”

Prepare ingredients for cooking rice with squid and shrimp.

Cut the onion into half rings, chop the garlic finely and place in a frying pan. Pour in vegetable oil.

Add chopped bell pepper.

Peel the ginger, grate it or just finely chop it. Also place in the pan. Fry these vegetables over medium heat for 7-8 minutes.

Remove the shell from the shrimp.

Place the shrimp in the pan. Peel the squid from the film, wash and cook for 3 minutes. Then cool and cut. Add to the pan. Salt and pepper to taste. Simmer all these ingredients for 5 minutes.

Wash the rice and add water in a rice to water ratio of 1:2. Cook until the rice is ready, then drain the water and rinse the rice with boiled water.

Place shrimp and squid with vegetables in a saucepan with rice.

Mix rice with shrimp, squid, and vegetables.

Rice with shrimp and squid is ready.

Ingredients

• 400-500 g squid
• 200 grams of rice (preferably Arborio variety)
• 2 sweet bell peppers (optional)
• 2 medium tomatoes (optional)
• 1 onion
• 2 tbsp. butter
• dry basil (about 1 tsp)
• salt, pepper to taste

Homemade recipe

1. Defrost the squids, cut into thin rings or half rings. Peel the onion and cut into thin half rings. Wash the bell pepper, remove seeds and cut the flesh into strips. Wash the tomatoes thoroughly and cut into small cubes.
2. Heat a couple of tablespoons of vegetable oil in a frying pan and add the onion. Fry it until golden brown, about 3-4 minutes. Meanwhile, rinse and dry the rice. Add bell pepper to the onion and stir.
3. Fry for a couple more minutes over medium heat, stirring. Then add rice, add butter, tomatoes and mix. Fry the risotto over medium heat for about 1-2 minutes, stirring constantly.
4. Then pour in about 150 ml of boiling water and stir. Cook the risotto for about 3-5 minutes, stirring constantly, until the liquid is completely absorbed. Pour in a little water again (100-150 ml) and stir.
5. Cook, stirring, until all the liquid has evaporated. Pour in another 150 ml of water, stir and cook for another 3-5 minutes until the rice is cooked. When almost all the liquid has evaporated, add chopped squid to the risotto, salt, pepper to taste, basil and stir.
6. Cook squid risotto for about 3-5 minutes over medium heat, stirring. Remove the pan from the heat and cover with a lid for 5-10 minutes. Divide the finished risotto into plates and serve. Bon appetit!

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Risotto is an Italian dish, and the word itself means nothing more than rice. Then there is room for imagination. They write that already in the 16th century, about 1000 risotto recipes were described in the cookbook of Bartolomeo Scappi! It is prepared with seafood, meat, mushrooms, vegetables and even fruits. The idea is simple: the rice is first fried in oil, then steamed, gradually adding broth and wine.

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Risotto is a typical dish of Italian cuisine. To truly appreciate risotto, you need to understand what it is. For an inexperienced person who has tried risotto for the first time, it is an ordinary rice porridge, and not yet fully cooked porridge.)) But it is obvious that for Italians the Al dente consistency refers not only to pasta, but also to rice, and, by the way, to vegetables Same. In risotto, inside each grain of rice there remains a slight crunch and hardness, while the main part of the rice shell is absolutely ready and is (oh horror!) in the starchy sauce, which is obtained during the preparation of risotto due to the interaction of rice with liquid. We can say that risotto is the complete opposite of pilaf, where every grain of rice lags behind the grain, but the technology of risotto is such that the grain of rice sticks to the grain, forming a kind of creaminess and stickiness. And naturally, for risotto you need to take special rice - round, with increased starchiness, these are varieties such as Arborio, Baldo Padano, Roma, Vialone Nano. There is no classic recipe for risotto as such - it is prepared with meat, chicken, fish, vegetables, mushrooms and seafood.

Try one of the simplest and at the same time delicious recipes - risotto with squid and tomatoes.

Product set:

Carcass squid (in the recipe, fresh frozen, already peeled) - 500 g;

Tomatoes - 2 medium pieces;

Olive oil - 5-6 tablespoons;

Broth (fish or chicken), or just water - 1 liter;

Parsley, greens - finely chop a few sprigs;

Salt, pepper, turmeric - to taste.

Recipe for risotto with squid and tomatoes:

1. Cut the onion into small cubes, cut the tomatoes into medium cubes, peel the garlic and crush it into a flat cake with a knife, defrost the squid and cut into rings or any other pieces as you like. If you have fresh or frozen squid in the skin, then read in this recipe “Grilled squid” how to peel the squid from the skin and entrails.
2. Take a saucepan, a frying pan with high sides or a wide saucepan with a thick bottom, heat olive oil in it, fry the crushed garlic cloves for 1-2 minutes and remove them, thus obtaining garlic oil.
3. Next, fry the onion in this oil until transparent and soft and add Arborio rice. Fry the rice, stirring constantly for 7-10 minutes, it should not burn. Then, to the fried rice, which is already well soaked in oil, add a glass of dry white wine, stirring all the time, wait until the wine evaporates, then add broth (fish or chicken) or just water one scoop at a time, stir, cook, wait for the next portion of liquid to evaporate and then add the next ladle of broth. Thus, for 1.5 cups of rice, 3-4 cups of broth or water will be needed. The procedure for preparing rice for risotto takes 15-20 minutes and, most importantly, you need to stir the rice all the time and monitor the amount of liquid.
4. After 15-20 minutes, we try the rice - if you already feel the desired viscosity and slight hardness inside, a sort of rice Al dente, then add the tomatoes, they will also give up some of the moisture, cook for 1-2 minutes, and at the very end add the squid. The squid takes literally 1-2 minutes to cook, during which time the rice needs to be salted and peppered, you can add half a teaspoon of turmeric for a beautiful color, mix everything, throw in the chopped parsley and turn off the heat.

Ingredients for Squid Risotto:

• Rice - 800 g
• Squid – 600 g
• Onions - 2 pcs.
• Garlic - 8 teeth.
• Broth (chicken) – 1500 ml
• Dry white wine – 250 ml
• Cilantro - 1 bunch.
• Parsley - 1 bunch.
• Chili pepper (Hungarian low-burning) - 1 pc.
• Olive oil – 70 ml
• Butter - 80 g
• Parmesan – 150 g
• Salt - to taste
• White pepper - to taste

Cooking time: 60 minutes

Number of servings: 12

Cook at home

Friends, if you have never cooked Italian risotto or this dish turned out imperfect, the new episode of “Oleg fries!” just for you. The chef of the project "Edimdoma.ru" Oleg Tomilin will reveal all the secrets and tell in detail how to make risotto amazingly tasty. It was with this dish that Lyudmila won the “Citrus mood with Sicilia” competition, which we held on our Instagram together with the “Sicilia” brand! Watch, enjoy, cook! Ingredients: ▫️ arborio rice - 120 g ▫️ shallots - 1 pc. ▫️garlic - 4 cloves ▫️saffron - 2 g ▫️butter - 80 g ▫️Parmesan cheese - 50 g ▫️Sicilia lemon juice - 2 tbsp. l. ▫️parsley - a bunch ▫️green basil - a bunch ▫️broth - 500 ml ▫️shrimp - 90 g ▫️squid - 1 pc. ▫️olive oil - 30 ml ▫️salt - to taste ▫️freshly ground black pepper - to taste Method of preparation: 1. Cut the shallots into small cubes, chop the garlic. Leave three cloves whole, just crush them with a knife. 2. Thaw shrimp and squid, rinse and peel. Don't throw away shrimp shells. 3. Pour a little olive oil into a saucepan and put on fire. Add whole garlic cloves, shrimp shells and 1 tbsp. l. butter. 4. Cut off the stems of the parsley and place them in a saucepan. Mix everything and fry for another 1 minute. 5. Pour in water, salt, add Provençal herbs. Cook the broth for about 15–20 minutes. 6. Cut the shrimp into three parts and the squid into rings. 7. Pour olive oil into the pan, add a little butter. Fry the shrimp and squid for 1 minute and transfer to a bowl. 8. Chop the parsley and green basil leaves. Place in container with seafood. 9. In the frying pan where the seafood was fried, add chopped onion and garlic, and a little more butter. Quickly fry the onion and garlic, stirring. Add rice and heat through. 10. Pour dry white wine into the rice. Allow the alcohol to evaporate until only a slight aroma remains. 11. When the broth is ready, add saffron to it. Stir, let sit for a couple of minutes and strain. 12. Add broth to rice in portions. Cook the risotto, stirring all the time. 13. Add Sicilia lemon juice to the bowl with seafood and stir. 14. Place shrimp and squid in a frying pan with rice. Add butter, sprinkle with grated Parmesan and mix rice with seafood. 15. Add salt and freshly ground black pepper. Cook the risotto for a couple more minutes and remove from the heat. A fragrant dish of Italian cuisine can be served! Bon appetit! Tips from the chef: ✔️For risotto, it is better to use shallots or white onions. With them, the taste of the dish will be softer and more pleasant. ✔️Shrimp shells will be useful for the broth used to prepare risotto. ✔️To make the dish have a delicate creamy taste, use high-quality butter. ✔️In addition to arborio rice, the carnaroli or vialone nano varieties are suitable for risotto. ✔️Saffron will give the broth a beautiful golden color and aroma. Subscribe to the channel so as not to miss new episodes: https://bit.ly/2VE9LGA Yulia Vysotskaya's channel: https://bit.ly/1JPIFxc Eating at home on facebook: https://www.facebook.com/Edimdoma Eating at home on Vkontakte: https://vk.com/edimdoma_ru We eat at home on Instagram: https://www.instagram.com/edimdoma.ru/ Even more recipes on the official website: https://www.edimdoma.ru/ #OlegZharit #Very Tasty #Risotto #Italian Cuisine #RecipeRisotto #LemonRisotto #EatingAtHome #RecipeFromChef #OlegTomilin #RiceWithSeafood #UnusualRecipe #QuickLunch

Instructions

• 1 serving
• 30 minutes
• 4 steps

Ingredients:

• Carnaroli rice 70 g
• Cuttlefish ink 4 g
• Onion 10 g
• Thyme 1 sprig
• White wine 20 g
• Olive oil 1 tsp.
• Butter 30 g
• Grana Padano cheese 20 g
• Frying oil 300 g
• Mini squid 100 g
• Wheat flour 20 g
• Ground paprika pinch
• Salt and pepper to taste

STEP 1

Cut the onion into cubes and fry in a saucepan without coloring in a mixture of part butter and olive oil. Add thyme and rice. Fry lightly, add wine and evaporate.

STEP 2

Pour in 100–150 ml of boiling water and cook until al dente. Add salt, pepper, cuttlefish ink. Continue cooking, stirring vigorously with a wooden spatula, for another 2-3 minutes. Add remaining butter and cheese.

STEP 3

Clean the squid, cut it into rings, including the head and tentacles, and bread them wet in flour. Fry in a deep fryer at 180-200 degrees. Drain on a napkin, then add salt.

STEP 4

Place black risotto on a plate, place squid on top and sprinkle with paprika.

INGREDIENTS

• arborio rice 500 g
• fresh squid 300 g
• leek 1 pc.
• vegetable-based cream 200 ml
• wine vinegar 2 tbsp.
• fish broth 500 ml
• olive oil
• garlic cloves 3 pcs.
• parsley 1 bunch(s)
• lemon juice
• saffron 1 tsp.