RISOTTO CON FRUTTI DI MARE
250g baby squid
250g baby octopus
400g Fontana FORMIELLO Venere Nero Rice
Coppola Colline Salernitane DOP Extra virgin olive oil
1 ripe tomato
1 large onion
3 garlic cloves
Salt and pepper
Rinse baby octopus, cover with water, bring to boil, then reduce heat and simmer, covered, for approx. 45 minutes.
Cook Venere Nero rice in slightly salted boiling water for 20-25 minutes.
Clean calamari and cook for 15 minutes on a low heat. Add minced garlic, chopped parsley, salt, pepper and enough fish stock to cover calamari and simmer until soft.
Add pre-cooked rice and continue cooking, stirring occasionally. Add more fish stock and simmer until rice is al dente. Add chopped tomato, cooked octopus and salt to taste if necessary.
Remove from heat when done and let it rest for 2 minutes before serving. Sprinkle some lemon zest and drizzle a bit of extra virgin olive oil over risotto. Garnish with octopus and chopped parsley.