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Calamari Risotto Recipe

Ingredients

How to make it

  • Heat 40ml of the olive oil in a large saucepan and sauté the onions and half
  • the garlic until soft. Add the rice, saffron and wine, cover and remove from
  • the heat.
  • Leave to steam for 5 minutes. Return to the heat, add 250 ml of the stock
  • and simmer over low heat. Add the rest of the stock a little at a time as
  • the rice absorbs the liquid.
  • Continue add just enough hot stock to cover the rice. Heat the remaining
  • olive oil in a pan and fry the red onion and remaining garlic until soft.
  • Add the calamari and stir-fry until just done. Add the sun-dried tomatoes,
  • cherry tomatoes and spinach and heat through.
  • Once the rice is done (al dente) add the tomato mixture, butter and parmesan
  • cheese and season with salt and pepper.

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The Cook

choclytcandy Dallas, Dallas

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