Gastronomixs

Squid stuffed with risotto and fried tentacles

A preparation of squid in which the tubes are stuffed with risotto, a traditional North Italian rice dish. 

Squid stuffed with risotto and fried tentacles

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Ingredients

1

kg

squid (small)

100

g

black Venus rice

600

ml

fish stock (fumet)

1

 

shallot

1

clove

garlic

40

g

butter

30

g

Parmesan cheese, grated

 

 

olive oil

Preparation method

  • Clean the squid.
  • Finely dice the shallot and crush the garlic and gently fry in the olive oil until soft and translucent.
  • Add the rice and then add one-third of the fumet.
  • Once the liquid has evaporated add another third of the fumet and stir only after the liquid has been added.
  • Once the last third of the fumet has been added, mount the rice with the butter and add the grated Parmesan cheese.
  • Transfer the warm risotto to a piping bag.
  • Fill the squid tubes two-thirds with the risotto and close with a piece of string or toothpick and drizzle over a little olive oil.
  • Bake in an oven at 160°C for fifteen minutes or grill on the barbecue.
  • Fry the tentacles separately in garlic-infused oil.

Serving suggestions

  • Serve with potato confit in oil and rocket.
  • Serve with a tomato salad.

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