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Squid & Squid Ink Risotto

Serve:

Duration: eg Prep 1.5hr Cook 10mins

Nível de dificuldade: Intermediário

Ingredientes

  • 60g carolino rice
  • 10g garlic
  • 20g of bacon
  • 5ml of olive oil
  • 50g of squid tentacle squid
  • 100ml of squid broth
  • 10g Dutch pod
  • Sweet grapes 15g of tomato "Bom Gosto"
  • Black Pepper
  • Parsley
  • Baby onion
  • 15g of aioli
  • 10ml of squid ink dissolved with water and wine

METHOD OF PREPARATION

Cooking the tentacle: 45 minutes.

Cooking + broth: on the base of a mirepoix (broth base, with celery, carrot and onion), water, white wine, let the tentacles submerged and cook until you get to the point.

For the dish: 10 minutes.

Bake the bacon chopped with olive oil, add garlic, let it bake, add the tentacles, the rice with the squid ink dissolved and the broth, when the rice it’s almost ready (trying)

Add sweet grape tomato, parsley and the pod,

Once is ready put a portion in the dish, to decorate the aioli (garlic mayonnaise) on top, a little bit of pod, sweet tomato grape and baby onion

Type copy in here

Ingredientes

  • 60g carolino rice
  • 10g garlic
  • 20g of bacon
  • 5ml of olive oil
  • 50g of squid tentacle squid
  • 100ml of squid broth
  • 10g Dutch pod
  • Sweet grapes 15g of tomato "Bom Gosto"
  • Black Pepper
  • Parsley
  • Baby onion
  • 15g of aioli
  • 10ml of squid ink dissolved with water and wine

COMPRAR INGRESSO

Parceiros