Squid ink Risotto with Baby Squid and Yellow Cherry Tomato Cream
Squid ink risotto with baby squid and yellow tomato cream—rich, elegant, and ready in 30 minutes for a perfect seafood main course.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Kettle
- Measuring spoon
- Kitchen timer
Ingredients
- 300g Arborio rice
- 120g baby squid
- 60g butter
- 50g yellow cherry tomato sauce
- 1 teaspoon of squid ink
- 1 shallot
- 1/2 glass of prosecco
- Salt
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