• RECIPES

Recipe Directions

1. Heat the olive oil in a large and shallow saucepan over medium heat and add the fennel. Cook for 3-4 minutes until soft and caramelized. Add the garlic and cook for one minute, then add the tomato paste and cook for another 2 minutes. Add the rice and cook for 2 minutes, stirring. When it starts to cook, add in the saucepan the wine. Cook, stirring, for 2-3 minutes or until the alcohol evaporates.

2. Put the water with the broth in another pot and heat until it starts to simmer. Add a teaspoon of the hot broth to the rice, stirring constantly and once the first portion of the broth is absorbed add more broth. Cook for 15 minutes and then taste the rice. It should be almost cooked. Add the cherry tomatoes, the squid and cook until the squid changes colour and the rice is cooked. Υou may need to add more broth.

3. Season with salt and pepper and add the parmesan, the butter and the lemon juice, stirring until the ingredients are homogenous.

4. Let the risotto rest for 1-2 minutes. Then, with a spoon, serve in bowls with chopped parsley.