Squid ink Rice
|per 4 people|
Ingredients (per 4 persons):
- 300 gr Arborio rice
- 400 gr squid
- 1000 ml of water
- 400 gr onion
- Evo Oil
- Tomato sausage
Clean the squid, separate the squid from the squid black ink, wash and cut them into thin stripes. Gently saute half the onion in olive oil until soft and slightly golden.
Add the garlic and the squid, together with the ink. Cook for a few minutes then add the wine, tomatoes and season with salt and pepper. Let simmer gently, covered, for half an hour or until the squid is soft, stirring occasionally and checking for tenderness.
Add the rice and toast it for a minute, stirring until it’s covered in the butter and bring to a simmer. As the liquid reduces, keep adding water Continue cooking and adding water. Cut the vanilla beans lengthwise down the middle, clean the dust inside the bean and add them to the rice.
Our recipes have been created by award-winning chef Renato Rizzardi
“La Locanda di Piero” — 1 Stelle Michelin