Squid and Rosemary Risotto with Gold Leaf

Ingredients:

Vegetable oil, 2 onions (chopped finely), grated carrot (optional), 1 clove of garlic (finely chopped), 500 g squid, water, tomato puree, a splash of white wine, some chopped parsley, 2 bay leaves, sprig of rosemary, 150g Arborio or risotto rice, salt and pepper to season

Method:

Fry the onions for a little in some vegetable oil.  Add grated carrots. Fry the carrot and onion mixture, stirring until it becomes soft and onions become browned. Add garlic.  When the onions are done, add the squid and fry. When onions are browned, add a little water and stir. This will further soften the onions so they are melted. When the water evaporates, add some more until you get a mushy consistency. Add a little tomato puree and some water to cover. Cook until it becomes soft. Then add the wine, rosemary and bay leaf. Add rice and season to taste. Cook for 15/20 minutes or until rice is soft, stirring occasionally.

(The addition of the Gold Leaf is a secret recipe - you will just have to visit Stresa to sample and taste this creation.)

Enjoy!