Tender, juicy squid rings perfectly accentuate this healthy, delicious Italian classic.A classic and classy Italian dish, the risotto is sure to win the hearts of family and friends at your next dinner party or your partner on a date night in. With the addition of sauteed squid, it's got the looks and taste to impress!
Serving: 4 pax
Difficulty: Easy
Preparation time: 15 min
Cooking time: 40 min
Ingredients:
250g arborio rice
20g shallot (finely chopped)
5g garlic (finely chopped)
10g white wine vinegar
500g chicken stock
75g squid
5g basil
1g dried chilli flakes
80g parmesan cheese
Salt and pepper to taste
Method:
1. In a stock pot, sauté garlic and shallot with butter until soft (do not brown). De-glaze with white wine vinegar or white wine.
2. Add in arborio rice and chicken stock, continuously stir for at least 8 minutes.
3. When almost al dente, remove from heat and add in parmesan cheese.
4. In a separate pan, sauté squid with chilli flakes, garlic and salt and pepper.
5. Place squid on top of risotto, garnish with julienned basil and serve.
*If you'd like to share your recipes with other cooking enthusiasts, send them to [email protected].
** Chef Daniel Wong is Chef de Cuisine at Le Pont Boulangerie, the latest French bakery and cafe to open its doors at Old Klang Road.
Comments
Please refrain from nicknames or comments of a racist, sexist, personal, vulgar or derogatory nature, or you may risk being blocked from commenting in our website. We encourage commenters to use their real names as their username. As comments are moderated, they may not appear immediately or even on the same day you posted them. We also reserve the right to delete off-topic comments.