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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!
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.