Ingredients
- 320 g Vialone nano rice
- 160 g baby squid cleaned
- 30 g onion
- 20 g rice flour
- butter
- chives
- chervil
- tarragon
- dry white wine
- fish soup
- extra virgin olive oil
- salt
Chop the onion and sauté it in a pan with a knob of butter for 2 minutes. Toast the rice for 2-3 minutes and blend it with a splash of white wine.
Get it wet with the fish broth and cook in about 15 minutes, adding the broth a little at a time. When there are about 2 minutes left to cook, add the rice flour, which you have previously diluted in 4-5 tablespoons of cold water.
Switch off and whisk the rice with a little oil.
Jump quickly in a pan with very little oil and add the squid to the risotto.
Complete with aromatic herbs: chives in spools, chervil and tarragon chopped or in leaves.
To know: the spiked squid are very small, tender and with a delicate flavor. Due to their size they make cleaning a bit laborious, which consists in removing the small quill (quill) that is inside the bag. The ideal would be to have your fishmonger clean them.
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