Marinara risotto with squid and cherry tomatoes

Ingredients

For 1 serving

• Carnaroli rice70 g
• Squid150 g
• Cherry tomatoes120 g
• White wine30 ml
• Fish stock500 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: shellfish, fish, celery, sulphites,

Method

1. Heat the fish stock and keep it hot. Meanwhile clean the squid if not already cleaned (remove the innards, quill, eyes and beak, peel the body and rinse) and cut it into rings about 1 cm wide; wash and halve the cherry tomatoes; chop the parsley.
2. In a saucepan warm the oil over a low heat with the crushed garlic for 1–2 minutes, until golden; turn the heat up high, add the squid and fry for 2 minutes, until white and opaque.
3. Deglaze with the white wine and let it evaporate for 1–2 minutes, until you can no longer smell the alcohol; add the tomatoes and cook for 5 minutes over a medium heat, until softened. Remove the garlic.
4. Add the rice, stir for 1 minute so it takes on the flavour and cook it for 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often, until al dente.
5. Turn off the heat, season with salt, stir vigorously for 30 seconds and finish with the chopped parsley.