What’s for dessert ?: Guest post
With this post, I close the guest appearance of three musketeers who have refreshed my blog with their delicious recipes. Darko prepared a fantastic burger, a Mile baked gnocchi that warm the soul. The third guest is specific. You couldn’t see his recipes anywhere, because it’s about my personal chef – my wife. Unlike his predecessors, he did not get a free choice, but I ordered a dessert that he often prepares for me. Obligations prevented us from realizing that recipe, and since I didn’t want to wait too long, I pulled one from the photo archive showing his dish. I adore squid prepared in every way, and he a little less. This risotto is a compromise, as we love it equally, and it is prepared exclusively by him. I love when, on my way home from work, my favorite risotto smells right in front of the front door.
- 500 g of cleaned squid cut into rings
- 1 small onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 250 – 300 g rice for risotto (we use Arborio rice)
- 2 – 3 tablespoons olive oil
- 100 ml of white wine
- 250 ml of vegetable stock
- 200 g peeled tomatoes
- salt and freshly ground pepper
- freshly grated parmesan (for sprinkling)
Fry the onion in heated oil. Add the squid and garlic and sauté briefly. Pour in the wine and let it boil briefly until the alcohol evaporates. Add the peeled tomatoes and rice. Gradually cover with hot stock and cook for another 15 minutes, stirring occasionally, until the rice is cooked al dente. Add salt and pepper. Remove from the heat, stir in a piece of butter and let stand for 5 minutes. Sprinkle with freshly grated Parmesan cheese before serving.