Squid & Squid Ink Risotto

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