Mushroom and Squid Risotto

Perfectly tender, chewy risotto with squid and flavorful mushrooms make for an elegant dish you can serve at home.

It is a new way of cooking risotto. A truly fail-proof recipe for squid risotto.

As much as it is loved, it is a real skill to cook risotto. To achieve the proper texture and consistency of a risotto, you have to keep a close eye on it and stir a pot for half an hour. Fortunately one of the great things about technology is how it frees people from mundane tasks. Rice cooker is one of these that solves all your rice cooking problems where the rice will be perfectly cooked without burned or browned parts.

Cooking rice and sauce separately like the way you would make pasta may sound new but it gives you a faster-cooking meal that punches flavors into rice.

The squid can be cooked hot and fast to achieve that perfectly tender, springy but not chewy texture. The squid and mushroom release liquids when cooked that are absorbed into the rice finishing the dish with a deep flavor.

These tremendously flavorsome squid risotto will leave your family full-stomached and grinning with pleasure.


Mushroom and Squid Risotto
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Main
Serves: 4 servings
Ingredients
  • 400 g cleaned squid tubes cut into 1cm rings
  • 200 g Arborio risotto rice
  • 2 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 tablespoon capers
  • 1 cup mushroom slices
  • ½ cup white wine
  • 1 teaspoon white pepper powder
  • 1 punch salt
  • ½ cup chopped coriander
  • ⅓ cup fresh shredded Parmesan cheese
Instructions
  1. Add rice and water (1:1.2) to the rice cooker until it is cooked
  2. Heat a non-stick frying pan over medium heat. Add oil, garlic and capers and cook until the garlic is lightly golden
  3. Add mushroom and white wine and cook until mushroom slices are soften. Add squid rings and cook for one minute
  4. Stir in cooked rice, season with salt and pepper and cook for 5 minutes until the squid is completely cooked
  5. Remove from heat, add coriander and Parmesan cheese and serve.

 

Lei Zhang

My name is Lei. I grew up in China and have been living in New Zealand for almost two decades. During the day time, I work in an IT job. My passion for food and photograph has led me to this space where I can share my recipes and express my artistic side. I am striving to find the best matched ingredients to create the simple and tasty dishes. I summarize the recipes to as simple as possible and leave the room for your creativity. Thanks for stopping by, grab your aprons, get cooking, enjoy the food and life!

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