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
Preparation of the recipe
1
Finely chop the shallot and sauté it with half of the butter. Add the Casa Rinaldi rice and toast it for about 4 minutes.
2
Deglaze with Prosecco and cook the rice with hot water for about 18 minutes.
3
Now add the Casa Rinaldi squid ink and the remaining butter, stirring vigorously for 2 minutes to make it creamy. If needed, add a pinch of salt.
4
Serve on a flat plate and complete with the Casa Rinaldi baby squid salad and a few teaspoons of yellow cherry tomato sauce.
