With this post, I close the guest appearance of three musketeers who have refreshed my blog with their delicious recipes. Darko prepared a fantastic burger, and Mile baked gnocchi that warms the soul. The third guest is specific. You couldn’t see his recipes anywhere, because they are my personal chef – my husband. Unlike his predecessors, he did not get a free choice, but I ordered a dessert for the guest appearance, which he often prepares for me. Obligations prevented us from realizing this recipe, and since I didn’t want to wait too long, I pulled one from the photo archive showing his dish. I adore squid prepared in all ways, and he a little less so. This risotto is a compromise, since we love it equally, and it is prepared exclusively by him. I love when, after returning from work, my favorite risotto smells in front of the front door.
- 500 g of cleaned squid cut into rings
- 1 small onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 250 – 300 g rice for risotto (we use Arborio rice)
- 2 – 3 tablespoons olive oil
- 100 ml of white wine
- 250 ml of vegetable stock
- 200 g peeled tomatoes
- salt and freshly ground pepper
- freshly grated parmesan (for sprinkling)
Fry the onion in heated oil. Add the squid and garlic and sauté briefly. Pour in the wine and let it boil briefly until the alcohol evaporates. Add the peeled tomatoes and rice. Gradually cover with hot stock and cook for another 15 minutes, stirring occasionally, until the rice is cooked al dente. Add salt and pepper. Remove from the heat, stir in a piece of butter and let stand for 5 minutes. Sprinkle with freshly grated Parmesan cheese before serving.