Risotto is one of the most popular Italian dishes in the world and at home. It can be cooked in many ways, but rice with seafood, such as squid, is especially delicious. Add vegetables and herbs to the dish for extra richness.
It is necessary
-
- 1 chicken leg;
- parsley root;
- Bay leaf;
- 2 onions;
- 200 g of rice;
- 200 g squid;
- 1/2 tbsp. white wine;
- 500 g of tomatoes;
- 2-3 cloves of garlic;
- 1 tbsp butter;
- vegetable oil;
- thyme and basil;
- salt and pepper.
Instructions
Step 1
Cook rice broth. To do this, put the leg and onion, peeled and cut in half, in a saucepan of cold water. You can also add bay leaves, parsley root, and a few black peppercorns. Boil the broth for 40 minutes, skimming off the foam periodically. Season with water halfway through cooking. Strain the finished liquid so that the broth becomes transparent. Set aside chicken meat - it will come in handy for another dish.
Step 2
Peel the onion and chop finely. Place in a saucepan with heated vegetable oil and fry for 3-4 minutes. Rice, best of all arborio varieties, rinse in several waters and pour over the onion. Fry it until golden brown, stirring occasionally. The main thing is that the rice does not turn brown. Pour wine into the mixture and simmer for 4-5 minutes. Then add a glass of broth to the pan. Cook the rice in it until the grains are tender. Top up with more broth if necessary. Stir in fresh or dried basil and thyme for flavor.
Step 3
Scald the tomatoes with boiling water, peel them off and cut. Boil the squid in boiling salted water for 5 minutes, then cut into rings. Peel and chop the garlic. Place vegetables and squid rings on the rice. Cook everything together for another 5-7 minutes. Try rice and add salt if necessary. Also, a couple of minutes before the end of cooking, you can fill it with a tablespoon of butter.
Step 4
Serve the risotto hot. It does not require any additives, except for a glass of light white wine, preferably dry.
Step 5
You can change the recipe a little if you like, adding some finely chopped hot peppers to make the risotto spicier. However, don't overdo it. Excessive pungency of the dish neutralizes its taste nuances - the tenderness of squid and the spicy taste of herbs. As an addition to the squid, you can put shrimp and mussels, which will also need to be boiled beforehand.
