Risotto Fiorentina

Risotto Fiorentina
ingredients:
3 cups (tea) of uncooked rice, rinsed and drained
If you can do with Arborio rice (risotto own)
Other Ingredients:
2 kilos of fresh squid, cut into rings
500 g. kilo of ripe tomatoes peeled chopped without seeds (4 separate units for the stock of fish)
2 liters of concentrated fish broth made at home, see below.
1 cup (tea) of raw green peas, frozen or see below
1 cup (tea) canned mushrooms chopped drained washed in blades or
1 cup (tea) of artichokes background, or both together
½ cup (tea) dry white wine
1 ½ cup grated Parmesan cheese tea
The ink of squid, (optional)
Spices:
½ cup (tea) butter or corn oil
1 cup (tea) and girl chopped parsley place after ready risotto.
350 grams. grated onion or minced
1 tablespoon (soup) shallow salt
1 pepper finger girl without seeds and without white ribbed
1 bay leaf, remove before serving
2 mint branches (optional)
1 tablespoon (soup) shallow grated ginger
1 pinch of nutmeg (optional)
Way of preparing:
Wash the squid, remove the mouth the eyes the skin and cartilage
Book vesicles containing black ink
Cut the squid into small rings.
In a saute pan onion in butter or oil until wilted, add the squid, season with salt pepper, add the tomatoes, a little water, simmer on low heat for about 20 'to 30' minutes, adding a little hot water slowly, until the squid are almost cooked without water, add the dry white wine, ginger, nutmeg, pepper, bay leaf.
Cook rice with the broth of fish add the squid with peas and ink dissolved in two tablespoons of fish stock
If you need to add more fish stock or hot water
Risotto should be moist, remove from heat add the mushrooms, grated Parmesan cheese and chopped parsley
Serve on a platter dishes, and round leaves cortadinha lettuce, sprinkle grated cheese and garnish with black olives pitted cut in half.
If you can put boiled eggs cut in half with half a black olive in the center of the yolk, all around the transom
You can put whole quail eggs all around the platter.
Mode Prepare the broth of fish:
Fish soup:
4 liters of cold water.
1 carrot chopped medium without peel in large slices
1 large onion, cut into 4 pieces
2 stalks celery scrapings with leaves
1 whole leek cut into small pieces
2 bay leaves
3 thin slices of fresh ginger
2 to 4 tomatoes peeled and seeded
Heads, fins, bones, remains of fish strips (raw).
A parsley and chives tied sheaf
Mode Prepare the Fish Stew:
Place in a large pot of water and all the above ingredients, leave the fire until reduced by half.
Strain book.
Thawing Pea:
Place a medium saucepan on fire with cold water, so the boil, pour the frozen peas, so came back to boil count 3 'minutes.
Drain pouring over ice water to stop the cooking until it is at room temperature. Book