Orange and Squid Risotto

Orange and Squid Risotto

Lately the weather has been terrible and this is an attempt of calling summer and nice weather into my homw. When I eat this risotto I’d just pretend I’m on a terrace facing the sea. The salty breeze caressing my face and the sound of the waves mixed with the squeak of seagulls as a background. …Yeah, I need a vacation.

Even though I tasted orange before in seafood salads, I’ve never had an orange risotto so the idea intrigued me. Could it work? Or would it be too sweet? The squid has a really delicate flavor and it can be easily overwhelmed so the good thing to do in this case is to add the orange juice a little bit at a time while the risotto cooks and taste every time to be able to find the right balance and stop at the right moment.

Ingredients

  • 160g (2/3 cup) Carnaroli Rice
  • 1 Orange (juice and zest)
  • 1 tbsp Butter
  • Lemon zest
  • 2 large Squids
  • 1/2 White Onion
  • Fish Stock (or Vegetable)
  • Parsley
  • Black Pepper
  • Parmesan cheese
  • EVO Oil
Read the whole recipe on Cooking My Dreams