After long time being absent I am back to write about our food adventures. Last couple of months were mostly occupied with two big projects.
First project is called: our first house. Yes, we are building our house. Our engagement in the project was big, as we designed it, draw and modeled it. From there on, our great builders are helping us to get the dream come truth ;). There is still a lot of work left before we can move in.
Second project is quite interesting too. It is called: BoxTown. We are involved in the project as responsible for the IT infrastructure. BoxTown is a place for street food, market with local produce and experience room. It is placed in a construction made of ship containers. The main values of BoxTown are ecological food produced locally with the consideration of animal’s life. Beside good food people will be able to enjoy experience based market, where we will present the origins of food prepared and served on the market, and much more. Opening day is in a week and we are looking very much forward to it.
Back to the food post. My mom was mostly preparing squid by frying it. Yes, that’s tasty, but I would like to get a little bit more out of this great ingredient. Risotto is a great way to prepare squid to keep it’s taste and structure.
“THERE ARE OTHER WAYS TO PREPARE SQUID THEN JUST FRY IT!”
It might take some time to clean the squid, but after couple of times it becomes a routine. The dish requires very few ingredients and it is very easy and fast to prepare.
The result is very tasty. Enjoy!
Makes4 portions
TimeCooking time: 45 min
Ingredients
- 3 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 400 g of cleaned squid
- 500 ml vegetable stock
- 100 ml white wine
- 250 g rice
- 350 g tomatoes
- salt and pepper
1
Clean the squid and cut it into 1 cm thin circles. Prepare onion and garlic by chopping into small squares. Start out by heating olive oil in a sauté pan. Add onion and sauté until soft on a medium high heat. Add garlic. When you can smell the aroma of garlic add squid and cook for 4-5 min. In another pot prepare vegetable stock. It needs to be hot.<\p>
- 3 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 400 g of cleaned squid
- 500 ml vegetable stock
2
Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the wine and keep stirring. Rice will get a wonderful essence when all the alcohol evaporates. Once the white wine has cooked into the rice, add tomatoes and a first ladle of hot vegetable stock. Add salt and pepper to taste.<\p>
- 100 ml white wine
- 250 g rice
- 350 g tomatoes
- salt and pepper
3
Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladle of stock and stirring. This process makes creamy risotto taking starch out of rice. Let the stock absorb every time before you add a new ladle. The process will take around 15-20 min. Taste for seasoning and adjust. Place a lid on the pan and allow to sit for 2 minutes. This will make a perfectly creamy risotto.
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