members recipes

If you in the early morning trace footprints in the sand, in the shade of pine trees, in the mixture of mud, rocks and sand, you\'ll find them – Shellfish hunters. With first rays of summer sun until its setting down, they look for arms and dig in the mud one the most beautiful seafood that nature gave us. Dispute the fact that a few are left, learned the craft from their fathers and grandfathers, they enjoy what they do. The fruits of their labor they bring to their wives and their cooking skills impressed their family. When you\'re run out of luck to find an occasional shell, you may be lucky to catch that fresh squid. Risotto with squid in my family is prepared from infancy, so nice, juicy and creamy - a light lunch for two!

Ingredients
400g fresh squid
250g long grain rice
1 small onion
1 clove garlic
1 dl dry white wine
20g fresh Parmesan cheese
3 sprigs thyme
a few rosemary leaves
1 tablespoon tomato concentrate (or tomato sauce)
1 teaspoon chopped parsley
salt, pepper
about 8 dl cold water
olive oil

Method
Wash and clean squid inside and remove transparent bone on the inside back. Cut squid into rings and tentacles in half.
Finely chop the onion and fry it in the olive oil until become golden. Add the squid and fry about 1 minute just to \"form\" squid.
Add the white wine and cook until wine evaporates.
When the wine is evaporated, add water, finely chopped onion, tomatoes and spices.
Cook on the medium heat with occasional stirring, for about 20-30 minutes.
When the is squid at the end of cooking, add the rice (if necessary pour more water), add salt and pepper, and cook with constant stirring until the rice is cooked and all the water evaporates.
When the risotto is done, grate fresh parmesan cheese in it and place it 10 minutes so that the flavor permeate.
Serve warm.