Chris Black’s Risotto Stuffed Squid with a Brandy and Tomato Cream Sauce
Risotto Stuffed Squid: 15 prawns, L2, peeled and chopped small 15 mussels, cooked and chopped Butter / oil 500 g frozen Surgital Risotto Shellfish stock 2 tablespoons chopped parsley Fry the prawns and mussels in a little butter and oil until just cooked. Add the risotto and stock and cook until the risotto is al dente, about 8 […]
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