Parmesan Cheese grated
Extra Virgin Olive Oil
Today's recipe is a Carnaroli Risotto with pumpkin cream with baby squid sautéed with garlic, oil and chilli pepper. We begin to blanch the rice in a little oil until it is nice and warm, this stage is very important because it will allow us to have a hard and compact grain after cooking. When the grain is well toasted we pour vegetable broth and continue our cooking for about 10-12 minutes. We choose Carnaroli rice for this recipe because it is local and because it guarantees a hard and crunchy bean after cooking.
After 10-12 minutes of cooking we begin to add the pumpkin puree and finish cooking for another 4-5 minutes. After 16-17 minutes, we remove the rice from the heat and we do a very light creaming because it will be then matched with the fish. So let's put a little bit of butter, very little parmesan and extra virgin olive oil. It’s very important to do this operation off the heat so the rice will relax and we can create a beautiful creaming.
We cover the pot and let it rest as we go on with cooking the squids. We put a pan on the fire, heat it well and start adding a dash of extra virgin olive oil, garlic and hot pepper - not minced but very finely chopped – being so thin it will only need a matter of seconds in the pan. We then add the baby squids that also will need a very fast cooking or they will become too hard. I add a pinch of salt, chopped parsley and we stir fry a little. We add some butter here too, to create the sauce.
Put the rice in the center of the plate and stretch it, then we add the squids just sautéed, a drop of sauce and a few leaves of fried parsley and garlic. Our Carnaroli rice with pumpkin cream and baby squids with garlic and chilli is ready.