About This Recipe
A simple yet festive recipe that will impress all your guests.
Ingredients
At Oliviers&Co
Shallot Olive Oil
Tomato & Espelette Pepper Délice
Salt & Herbs Mix for Fish
12oz Carnaroli Rice
Pepper
At the market
28oz squid
1 garlic clove, finely chopped
1 shallot, finely chopped
3.4fl oz dry white wine
33.8fl oz chicken stock
0,7oz butter
1.75oz Parmesan cheese, grated
Directions
Cut the calamari into thin rings. Place in a shallow dish and drizzle with 1.7fl oz of shallot olive oil. Mix well to coat and leave to rest in a cool place for 15 minutes.
Sweat the shallot and garlic in a tbsp of shallot olive oil. Pour in the rice and stir until pearly.
Pour in the wine, reduce until evaporated and gradually add the stock. The risotto is cooked when it has absorbed twice its volume in liquid, about 15 minutes.
Drain the calamari from the marinade. Immediately place the calamari on a griddle over medium heat (cold start). Cook for 4 to 6 minutes, turning constantly. They are cooked when the flesh has become opaque and starts to take on color.
Stir in the butter to bind the risotto and finish with the tomato délice and Parmesan.
Divide the risotto between four soup plates and arrange the calamari on top.
Sprinkle with salt & herbs and finish with a pinch of pepper and a drizzle of shallot olive oil.
Serve immediately.