Risotto is Italian, I know. Still it’s the only class we had to learn a technique of rice cooking, this is why we had this risotto day. On the same day we had a chance to deal with squid, make a tampura, vegetable stuffing and burre blanc which is a classic french butter sauce. A lot of things for one day but the juggling between the different tasks was the challenge and it was fun.

For the risotto we started off making fish stock and chicken stock, this is the size of fish bones we were given

The reason we mixed the two stocks is that we wanted a fish flavor but not overpowering, so the chicken stock soften this taste

After about 20 minutes of cooking the risotto is cooked. Adding seasoning, the cubes of calamar, parmesan cheese.
It looks very tasty!
I have never seen a whole calamar before, It’s nice to know…
Very cool dishes today!
You live close to hakarmel Market, go and buy some whole squid there ๐
I am quite sure that you meant “Tentacles” (ืืจืืขืืช) of the squid/”Kalamai” and not “Testicles” (ืืฉืืื) of the poor crustacean!!! I don’t think that they even have Testicles!!!! and they would make a very small dish, if they would (and what if it was a female Kalamari?????? NO food for you! (the kalamari nazi…)
Funny, I can blame it on the spellchecker correction but I really didn’t re-check this post. Thanks!
eli7 you are so funny!! love to see your comments.
ืื ืื ืื ื ืืฉืืืื, ืฉืืืื ืฉื ืื ืืืืจืื ืฉืื ื ืืืืืช ืงืืืจื, ืจืืื ืืืื. ืื ืืจืืืืื ื ืจืืขื ืื ืืื ืื ืืฆืืข ืืฆืืืื ืืื ืื ืืื ืื ืืจืืจ ืืื ืืืขืืช ืืงืืืจื ืงืืืื ืืช ืืฆืืข ืืฉืืืจ ืืืืื
is doing the peppers on the fire faster than the traditional “toaster reuven” method ??
We only did it to peel the pepper easily so it was super fast but the flash was still pretty raw. When doing in the oven maybe it’s easier to peel because it’s roasted all sides? More research is necessary
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