Squid Risotto

So here’s the deal. I don’t go much on deep fried seafood. Don’t get me wrong, it can taste alright, but the thought of dipping something as delicate as seafood in hot oil to make it taste like, well, hot oil, doesn’t sit quite right with me. So when i landed a few squid, the grey matter went into overdrive to think of something different to do with it. Here is the result

Squid risotto

2 cups Arborio rice

Onion

Garlic

About 1.5 litres chicken stock

Mushrooms

Green peas

Parmesan

Cheddar cheese

4 squid hoods

Bottle pasatta

Bottle of Sauvignon Blanc

Make the risotto by heating 2 table spoons butter in a large saucepan, frying some garlic and onion until translucent (not brown) and then adding the Arborio rice. Heat the rice until it smells “nutty” and goes translucent and then add a glass of the wine. When the wine has evaporated start ladelling in spoonfuls of the hot stock. While you’re stirring the rice and waiting for the stock to be absorbed, chop up a couple cupfuls of mushrooms and add to the rice. Keep adding stock to the rice until it becomes “soft” Then add a couple of cups of peas, a good bit of cheddar cheese and parmesan cheese to taste. When the risotto is ready, spoon it into the squid hoods. Close the ends of the hoods with a toothpick. Melt some butter in a frypan, and place the hoods in the pan, season with salt and pepper, and then brown the hoods all over. When done, place the hoods in a baking dish, add some pasatta until the hoods are covered and place in a hot oven for about 20 minutes. Remove the hoods from the dish, slice them up into rings and serve with the remaining rice and the remaining wine......