Weekend inspiration for squid risotto

Ingredients:

500 g squid

250 g rice

1 red onion

2 cloves garlic

100 ml white wine

1 l fish stock

3 tbsp olive oil

1 tbsp parsley

1 tbsp tomato paste

1 bay leaf

a little Parmesan

salt and pepper

Heat the olive oil, add the finely chopped onion and sauté for 5 minutes. Add the garlic and fry briefly. Add the squid, cut into rings, season with salt and pepper, and cook for 4 minutes until softened.

Stir in the tomato paste and bay leaf, then pour in the white wine and cook for a few minutes, until the alcohol evaporates. Add the rice and toast it briefly, then gradually pour in the warm stock, stirring constantly and waiting for the rice to absorb the liquid before adding more.

At the end, add the parsley and a little grated Parmesan. Cover and leave to rest for a few minutes before serving.

Enjoy!