SQUID AND PEA RISOTTO
200 g vialone nano rice
200 g peas (fresh or frozen)
1 rosemary twig
150 g squid
For the pea puree: brown shallot in a pan with part of the peas. Add veg broth and mix to obtain a puree.
For the squid: stir-fry the squid in a pan with olive oil, peas, half shallot and half of the rosemary twig for a couple of minutes.
For the risotto: brown the other half shallot in a pan with 2 tbsp olive oil. Add rice and cook for a couple of minutes. Add a ladler of broth and whisk. Add broth every time it gets dry. When rice is halfway, add pea puree, half rosemary twig and more broth. When the rice is cooked add 2 tbsp olive oil (off the heat). Pour the rice in a plate and finish with stir-fried squid and peas.