墨魚燉飯 Black Squid Ink Risotto (Crni Rižot)

材料 Ingredients

中卷 Squid 1 條 medium 阿爾保利米 Arborio rice 2 杯 cup 海鮮番茄高湯 Seafood Tomato Stock 6 杯 cup 特級初炸橄欖油 Extra virgin olive oil 1/4 杯 cup 洋蔥丁Diced onion 2 杯 cup 白酒 White wine 1 杯 cup 大蒜末 Minced garlic 1 大匙 Tbs 鹽 Salt 1/2 小匙 tsp 黑胡椒 Black pepper 1/4 小匙 tsp 墨魚黑汁 Squid ink 2 大匙 Tbs 帕梅善起司粉 Grated Parmesan cheese 1/4 杯 cup 碎巴西利扁葉 Minced flat-leaf parsley 2 大匙 Tbs

做法：

1.	中卷處理乾淨後切成1.6cm x 1.6cm小塊。見 (魷魚/花枝/烏賊處理)。
2.	米略為沖洗後濾乾。海鮮番茄高湯在小鍋裡煮滾後關成最小火保溫。
3.	將橄欖油，洋蔥丁，鹽和黑胡椒放入加熱的炒鍋，炒到洋蔥變透明。倒進白酒，小卷，大蒜末和米拌勻。用中火煮到液體已收乾，要不停攪動。
4.	加一大鍋勺的高湯到鍋裡與米拌勻後，持續攪拌直到高湯全部被米吸收。重複此步驟直到海鮮高湯剩下一鍋勺。
5.	加入墨魚黑汁和剩餘的高湯到鍋裡與米拌勻後關成小火煮5分鐘，要不時攪拌。
6.	熄火。加入帕梅善起司粉和巴西利葉拌勻即可。

PROCEDURE

1.	Clean and cut the squid into 0.5" x 0.5" pieces. Refer to (Handle Squid).
2.	Rinse the rice and drain. Boil the seafood stock in a small sauce pan then turn the heat to the lowest to keep the stock warm.
3.	Add olive oil, diced onion, salt and tsp. of black pepper in a heated pan. Sauté until the onion is translucent. Mix in the white wine, squid, minced garlic and rice. Cook over medium heat until the wine is absorbed, stir consistently.
4.	Add one ladle of the warm stock to the pan and stir consistently until it is absorbed by the rice. Repeat this step until the stock is one ladle left.
5.	Turn the heat down to the low. Add the squid ink and the rest of stock. Cook for another 5 minutes, stir consistently.
6.	Turn the heat off. Mix the minced parsley and Parmesan cheese with the risotto.

最後更新 (Last Update): 11/24/2018
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.