Rizotto With Squid
750 g of squid
250 g of rice
150 ml of vegetable broth
1 clove of garlic
30 g of parmesan
3 tablespoons of Olive oil
25 g of butter
4 pinches of nutmeg
Clean the onion and chop it finely.
Clean the garlic.
Wash and clean the squid.
Fry the squid in a saucepan with some olive oil.
Fry onion for 1 minute in oil, season with salt and pepper, add the nutmeg and continue to fry with constant stirring for 5 minutes.
Add the rice and fry for another 3 minutes with constant stirring.
Drain the juice of garlic and add it to the rice.
Add the broth to 5-6 servings.
Shortly before the rice is ready, take away the fire, add the parmesan and stir.
Cover with lid and allow to cool for 5 minutes.
During this time, heat the squids in a pan and add to the rice and serve.