Squid and Red Wine Risotto
Risotto could be really heavy and filling, though the freshness of the squid, tomatos and the aroma of the red wine in this recipe will just make you crave for more!
160 gr rice for risotto, arborio or carnaroli.
250 gr squids
1 liter seasoned fish stock (homemade if available)
125 gr tomato puree
1,5 tsp tomato paste
100 ml red wine (1 glass)
1 medium onion (or half a big one)
1 bay leaf
25 gr grated Parmesan
20 gr butter
1. Clean and slice the squids.
2. Heat up 2 tbsp olive oil in a frying pan, add the chopped onion and the bay leaf and fry for about 3 minutes without coloring, then add the tomato paste, let it stick to the frying pan, we call it "pincer" in French (to pinch), it allows to remove a part of the acidity of the tomato paste. Add half of the wine and let reduce by half. Join the squids and the tomato puree and cook covered (low heat) for about 20 minutes or when the squids are almost done.
3.Add the rice (turn the heat higher) fry it for 2~3 minutes and then add the remaining red wine. When the rice has absorbed all the wine then pour 1 ladle of fish stock (turn down the heat to a simmer). Keep stirring and add the next ladle of stock only when the previous one has been completely absorbed by the rice.Carry on adding stock until the rice is done. The rice has to be smooth and creamy outside and firm inside (al dente like a perfectly cooked pasta). This process lasts about 20 minutes.
4.When the rice is done, take it off the heat and add the cold butter in pieces and the Parmesan, stir well until creamy. The very final texture of this risotto must be "all'onda" (on the wave, in Italian) ie when you shake the frying pan the rice should ripple like a wave.
5. Let it stand covered for about 3 minutes and serve it without any delay. I served it with coriander leaves and the tentacles that I previously fried in a bit of oil.