Risotto Salad with Calamari

Ingredients

• 1 onion
• 1 Garlic clove
• 6 tbsp Olive oil
• 150 g short-grain rice
• 150 ml white wine
• about 300 ml vegetable broth (ready-made)
• 300 g cleaned small calamari
• Salt
• freshly ground pepper
• 2 tbsp lemon juice
• several stalks of celery leaves
• lemon slices for garnish

Instructions

1. 1.

   Peel and finely dice onion and garlic. Heat 2 tbsp olive oil. Sauté rice, onion, and garlic until translucent. Deglaze with white wine, pour in broth, and let the rice absorb liquid for about 20 minutes, stirring occasionally. The rice should remain al dente yet creamy. Cover and allow to cool to lukewarm.

2. 2.

   Rinse calamari and sprinkle lightly with salt. Place in a pan, cover, and steam for 2 minutes. Remove lid and continue steaming until all liquid evaporates. Increase heat, add remaining olive oil, and briefly sear the calamari. Season with salt, pepper, and lemon juice. Let cool.

3. 3.

   Combine rice with calamari. Garnish with celery leaves and lemon slices before serving.