Squid stuffed with risotto and fried tentacles
A preparation of squid in which the tubes are stuffed with risotto. We've used black Venus rice for this traditional North Italian rice dish. Makes 1kg.
🍽️ Makes 1
Ingredients
| 1 kg | squid (small) |
| 1 | shallot |
| 1 clove | garlic |
| — | olive oil (as needed) |
| 100 g | black Venus rice |
| 600 ml | fish stock |
| 40 g | butter |
| 30 g | Parmesan cheese, grated |
| — | garlic oil (as needed) |
Instructions
- 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:
- Use in a dish with components of sweet pepper, tomato, and white cabbage.
- Use in a dish with components of eggplant, celeriac, and garlic.
- Serve with potato confit in oil and rocket.
- Serve with a tomato salad.