Risotto Squaquerello
From eatmania 13 years agoIngredients
- 300g rice for risotto (I suggest Vialone Nano or Carnaroli) shopping list
- 750ml stock shopping list
- 1 small onion, finely chopped shopping list
- 2 tblsp squaquerello shopping list
- 2 tblsp grated parmesan cheese shopping list
- a bunch of rocket leaves shopping list
- salt & pepper shopping list
- extra virgin olive oil shopping list
How to make it
- Cook the rice according to the packet instructions. If you are using Vialone Nano I suggest the following method of cooking the rice. Take a large pan, fry the onion in a little olive oil until transparent then pour 750ml stock and bring to boil. Throw in the rice and stir once making sure rice is totally covered in the stock. Leave to cook according to the time on packet instructions (around 15 mins generally) without stirring. Check it out every now and then to make sure water has not evaporated, if that is the case just add some boiling water. When the rice is al dente add the squaquerello, parmesan, and rocket and stir well. Leave to rest for a couple of minutes, then decorate with rocket leaves and top with some olive oil. The taste is a creamy, fresh, bitter and tangy risotto!
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