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Rizotto With Squid


Rizotto With Squid


750 g of squid
250 g of rice
1 onion
150 ml of vegetable broth
1 clove of garlic
30 g of parmesan
3 tablespoons of Olive oil
25 g of butter
4 pinches of nutmeg


Clean the onion and chop it finely.

Clean the garlic.

Wash and clean the squid.

Fry the squid in a saucepan with some olive oil.

Fry onion for 1 minute in oil, season with salt and pepper, add the nutmeg and continue to fry with constant stirring for 5 minutes.

Add the rice and fry for another 3 minutes with constant stirring.

Drain the juice of garlic and add it to the rice.

Add the broth to 5-6 servings.

Shortly before the rice is ready, take away the fire, add the parmesan and stir.

Cover with lid and allow to cool for 5 minutes.

During this time, heat the squids in a pan and add to the rice and serve.



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