Risotto stuffed squid with tomato, brandy and cream sauce recipe | olivemagazine

Name: Risotto stuffed squid with tomato, brandy and cream sauce recipe | olivemagazine
Ingredients: olive oil; 400g banana shallots finely chopped; 4 cloves garlic finely chopped; 2 carrots finely chopped; 1 head fennel roots left intact; 1 red chilli finely chopped; 6 tbsp brandy; 2 × 400g tins chopped tomatoes; 50g butter; 140g arborio rice; 4 large or 8 small (approx 850g total in weight squid tentacles and bodies left whole; a pinch (optional) saffron; 750ml chicken stock hot; large handful parsley roughly chopped; 3 tbsp double cream

www.olivemagazine.com

This recipe for risotto stuffed squid with tomato, brandy and cream sauce is an ingenious way to use up a pack of risotto rice or leftover brandy. You can make the base sauce and the risotto stuffing...

View Original

Share this recipe:

Ingredients

olive oil
400g banana shallots finely chopped
4 cloves garlic finely chopped
2 carrots finely chopped
1 head fennel roots left intact
1 red chilli finely chopped
6 tbsp brandy
2 × 400g tins chopped tomatoes
50g butter
140g arborio rice
4 large or 8 small (approx 850g total in weight squid tentacles and bodies left whole
a pinch (optional) saffron
750ml chicken stock hot
large handful parsley roughly chopped
3 tbsp double cream