Preparation time: 40 min.
One of my favorite risotto dishes is Risotto ai Calamari from the Liguria region in Italy. Easy to make, downright delicious. Cooking the squid separately will avoid it to become tough and chewy.
- 1 lb (450 g) cleaned squid
- 3 Tbsp olive oil
- 2 tsp fresh oregano, finely chopped
- 1 tsp fresh rosemary, chopped
- pinch of red pepper flakes
- 4 garlic cloves, finely minced
- 3 cups (750 ml) fish stock
- 1 1/4 cup (285 g) Arborio rice
- 1 cup (240 ml) white wine
- 3/4 cup (170 g) Italian parsley, finely chopped
- 8 Tbsp finely chopped scallions
- 1 lemon, cut into wedges
- salt and pepper to taste
Slice squid bodies into 1 inch (2 1/2 cm) rings. Quarter tentacles lengthwise. Season with salt and pepper. Heat 1 tablespoon olive oil in a saucepan over high heat. Add the squid rings and tentacles. Stir constantly for 1 minute or until the squid is just opaque and starts curling. Do not overcook or squid will toughen. Add oregano, rosemary, red pepper flakes and cook for 1 minute longer. Transfer squid to a sieve over a bowl to catch the squid juices. Combine squid juices and fish stock in a saucepan and bring it to a rapid boil. Lower the heat and keep it at a bare simmer.
Heat remaining 2 tablespoon olive oil in a large saucepan over moderate heat. Add minced garlic and cook, stirring constantly, for 3 minutes or until pale golden. Stir in the rice and continue cooking for about 5 minutes, or until rice is translucent. Add wine and cook stirring constantly until all wine is absorbed. Stir in 1 cup (240 ml) fish stock into the rice and continue cooking at a medium-high simmer, stirring frequently at all times until stock is absorbed. Continue cooking and adding stock, 1/2 cup (120 ml) at a time, stirring and letting broth be absorbed after each addition. Rice should be tender within 18-20 minutes total. Taste for salt and pepper.
Stir in squid, parsley and scallions. Cook just until heated through, about 1 minute. Serve with Parmesan cheese and additional lemon wedges on the side.