Friday, November 21, 2008

Black Risotto Recipe

1 kg (2 lb) squid or calamari
2-3 large onions, chopped
3 garlic cloves, minced
parsley, chopped
400 g (0.9 lb) rice
olive oil
salt, pepper


Clean the squid or calamari (reserve ink sac). Cut them into stripes.

Saute onion in the oil until translucent. Add the squid or calamari and cook for 15 minutes. Add garlic, parsley, salt, pepper and enough water to cover calamari and cook until squid or calamari are soft.

Add the rice, the ink from the ink sac and continue cooking, stirring occasionally. If necessary, add more hot water.

Remove from heat when done and let stand for 10 minutes before serving.

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