Squid, lemon, and basil risotto

Savory recipes Spring Summer Fall Winter Under 30 minutes Easy Autocuiseur

Prep time

10 minutes

Cooking time

15 minutes

Serves

4 people

Wash the squid with lots of water, then cut it into slices
Heat some olive oil in your pressure cooker, then brown the chopped onions and the bay leaf
Add the rice and cook until it becomes translucent
Add the white wine and reduce until dry
Add the hot water and season
Close the pressure cooker, insert the steam valve, and cook over high heat. When the steam starts to whistle, lower the heat and cook for 8 minutes, shaking the pressure cooker 2 or 3 times vigorously.
Remove the cooker from the heat, then remove the valve to release the steam
Sauté the squid, garlic, and basil in a frying pan with some olive oil, then season
Mix the Parmesan and butter into the risotto and season as needed
For the basil oil: blanch the basil leaves, then mix in a blender with ½ clove of garlic, salt, and olive oil
Squeeze the lemon over the rice and top with grated lemon peel
Arrange the risotto in a soup plate with the squid in the middle and drizzle with the basil olive oil