I've been trying a lot of risottos lately, often disappointing, it's not that easy to make a really good risotto. The risotto I'm gonna show you is definitely my best one.
The foundation of a good risotto is obviously the stock (or broth) so try it homemade, it's much more interesting and so we're no more dependent on the actual standardization of tastes.
Makes 2 servings,
Ingredients :
- 160 gr rice for risotto, arborio or carnaroli.
- 250 gr squids
- 1 liter seasoned fish stock (homemade if available)
- 125 gr tomato puree
- 1,5 tsp tomato paste
- 100 ml red wine (1 glass)
- 1 medium onion (or half a big one)
- olive oil
- 1 bay leaf
- 25 gr grated Parmesan
- 20 gr butter
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| the squids |
Clean and slice the squids.
Heat up 2 tbsp olive oil in a frying pan, add the chopped onion and the bay leaf and fry for about 3 minutes without coloring, then add the tomato paste, let it stick to the frying pan, we call it "pincer" in French (to pinch), it allows to remove a part of the acidity of the tomato paste. Add half of the wine and let reduce by half. Join the squids and the tomato puree and cook covered (low heat) for about 20 minutes or when the squids are almost done...
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| Arborio Rice |
...then add the rice (turn the heat higher) fry it for 2~3 minutes and then add the remaining red wine. When the rice has absorbed all the wine then pour 1 ladle of fish stock (turn down the heat to a simmer). Keep stirring and add the next ladle of stock only when the previous one has been completely absorbed by the rice.
Carry on adding stock until the rice is done. The rice has to be smooth and creamy outside and firm inside (al dente like a perfectly cooked pasta). This process lasts about 20 minutes.
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| the steps |
Why do we have to gradually pour the stock ladle by ladle ? This technique allows an easier evaporation of the liquid during the cooking which will nicely concentrate the flavors at the end. That's why we use much more liquid compared with the regular way to cook the rice. So, mind to not use a too much salted stock because the salt will concentrate as well.
When the rice is done, take it off the heat and add the cold butter in pieces and the Parmesan, stir well until creamy. The very final texture of this risotto must be "all'onda" (on the wave, in Italian) ie when you shake the frying pan the rice should ripple like a wave.
Let it stand covered for about 3 minutes and serve it without any delay. I served it with coriander leaves and the tentacles that I previously fried in a bit of oil.
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