It is a new way of cooking risotto. A truly fail-proof recipe for squid risotto.
As much as it is loved, it is a real skill to cook risotto. To achieve the proper texture and consistency of a risotto, you have to keep a close eye on it and stir a pot for half an hour.
Fortunately one of the great things about technology is how it frees people from mundane tasks. A rice cooker is one of these that solves all your rice cooking problems where the rice will be perfectly cooked without burned or browned parts.
Cooking rice and sauce separately like the way you would make pasta may sound new but it gives you a faster-cooking meal that punches flavors into the rice.
The squid can be cooked hot and fast to achieve that perfectly tender, springy but not chewy texture.
The squid and mushroom release liquids when cooked that are absorbed into the rice finishing the dish with a deep flavor.
These tremendously flavorsome squid risotto will leave your family full-stomached and grinning with pleasure.
- 400 g cleaned squid tubes (cut into 1cm rings)
- 200 g Arborio risotto rice
- 2 tablespoon olive oil
- 4 cloves garlic (minced)
- 1 tablespoon capers
- 1 cup mushroom slices
- 1/2 cup white wine
- 1 teaspoon white pepper powder
- 1 punch salt
- 1/2 cup chopped coriander
- 1/3 cup fresh shredded Parmesan cheese
- Add rice and water (1:1.2) to the rice cooker until it is cooked
- Heat a non-stick frying pan over medium heat. Add oil, garlic and capers and cook until the garlic is lightly golden
- Add mushroom and white wine and cook until mushroom slices are soften. Add squid rings and cook for one minute
- Stir in cooked rice, season with salt and pepper and cook for 5 minutes until the squid is completely cooked
- Remove from heat, add coriander and Parmesan cheese and serve.