10/03/2026
Sometimes I plan my meals in advance, other times I just grab whatever is lying around and make it work 🤝 We're a little obsessed with Italian cuisine, and risotto is one of my favourite things to make. This was super easy to make and it tasted so amazing!
INGREDIENTS:
Half packet of arborio rice (about 350-375g)
1 packet squid (about 400g)
Fresh parsley, chopped
1 red chilli, sliced
2 cloves of garlic, minced
1 Shallot, diced
1 Onion, diced
Olive oil (extra virgin is best)
1 litre beef stock
1 teaspoon fish sauce (optional, for extra flavour)
Some white wine (optional, to deglaze)
Fresh lemon juice and the zest of 1 lemon
Some salt and pepper to taste
Parmigiano Reggiano
METHOD:
• Clean & slice calamari, sq**rt lots of lemon juice on it
• Sautée finely chopped 1 shallot, 1 onion, two garlic cloves, 1 red chilli pepper
• Add calamari and fry, then add parsley and cook
• Deglaze with white wine and cook until reduced, roughly 10 minutes on medium heat
• Add arborio risotto rice once wine has evaporated, and cook on medium-low heat
• Once rice starts getting translucent, prepare about 1 litre of stock (veg is best but beef can work), add a teaspoon of fish sauce (optional) and pour over the rice, little by little.
• Allow it to cook down before adding more stock
• Once rice is cooked to al dente and all stock is used up, add more chopped parsley, and season with salt and freshly ground black pepper
• Sq**rt some lemon juice and add lemon zest to the pan and stir for a minute or two
• Serve with a bit more lemon zest, an extra sq**rt of lemon juice, and grated Parmesan
• Buon appetito 🤌🏽
