Risotto with squid tubes

Ingredients for 4 servings:

• 500 g squid tube(s)
• 300 g tomatoes, ripe
• 350 g rice
• 1 liter fish broth
• 20 g mushrooms, dried
• 1 onion(s)
• 1 stalk(s) Celery
• 1 carrot(s)
• 1 bunch of parsley
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Mushroom risotto with cuttlefish

Soak the mushrooms in lukewarm water for about 30 minutes. Meanwhile, wash and finely chop the onion, celery, carrot, and parsley. Wash the squid thoroughly and cut into rings. Add the tomatoes to boiling water, peel, deseed, and chop. Heat the oil in a large pot and sauté the chopped vegetables, herbs, mushrooms, and tomatoes for about 10 minutes. Now add the fish and cook over low heat for about 45 minutes. Add the rice and stir thoroughly, then pour in a ladleful of fish stock. Gradually add the remaining stock, stirring constantly, until the rice is tender. Serve the risotto on warmed plates.