The creations of great chefs
SQUID INK AND GOLD RISOTTO
- Difficulty medium
- Preparation 40 minutes
- Tipology first course
- Portions 4
- 300 g of rice
- 500 g of squid and 3 ink pockets
- 300 g of prawns
- 1 onion
- 1 litre of hot broth
- 1 glass of white wine
- un mazzetto di prezzemolo
- One bunch of parsley
- 23 kt edible Gold Chef crumbs
Clean the squid, cut them into strips and set the ink pockets aside.
Clean and peel the prawns.
Finely chop the onion and let it sweat in a saucepan with a drizzle of oil. Add the squid and prawns, letting them season for a few moments, then add a ladle of broth and cook for 10 minutes.
Add the rice, white wine and ink. Add salt to taste.
Stir carefully and add stock as the cooking liquid is absorbed.
As soon as the rice is ready, add pepper and sprinkle with chopped parsley.
Serve on a serving plate and decorate with crumbs of edible Gold Chef gold.