Terrine of two types of fish and spinach
2020-08-13 / test@t
Risotto with squid and crab
Risotto with cuttlefish ink and seafood is a dish familiar to many. Most often, risotto is prepared with shrimp, which in this recipe we replaced with crab and squid meat.
Ingredients
- rice for Arborio risotto - 100 g
- vegetable oil - 20 g
- white wine - 20 g
- fish or vegetable broth - 200 ml
- squid - 30 g
- pickled fern - 40 g
- cuttlefish ink - 4 g
- soy sauce - 5 g
- butter - 20 g
- parmesan -20 g
- crab meat - 20 g
- thyme, salt, black pepper - to taste
STEP-BY-STEP COOKING RECIPE
Step 1
Heat vegetable oil in a frying pan and lightly fry the rice, 3-4 minutes. Add thyme, white wine and evaporate, 5 min. All actions are accompanied by continuous stirring.
Step 2
Then add ½ broth, cook, stirring occasionally until the broth is boiled down by 2/3.
Step 3
Then add the 2nd part of the broth, squid and fern, cut into 1 cm strips, reduce the heat and cook, stirring until al dente.
Step 4
Then add cuttlefish ink, soy sauce, salt and pepper.
Step 5
At the very end add butter and parmesan. Remove from heat and stir for 1 minute. Put on a plate, add crab meat.
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