Calamari Risotto

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6 servings Prep: 20 mins, Cooking: 30 mins
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calamari

By Food24 November 03 2009
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Ingredients (15)

60.00 ml fresh chillies — 573
125.00 ml onions — chopped
30.00 ml garlic — cloves, finely chopped
500.00 ml rice — arborio
1.00 pinch saffron — optional
250.00 ml white wine
750.00 ml stock — hot, chicken
1.00 red onion — small
250.00 ml calamari — steak, sliced
125.00 ml sun-dried tomatoes — in olive oil
250.00 ml cherry tomatoes — halved
125.00 ml spinach — blanched, chopped
100.00 g butter — unsalted
125.00 ml parmesan cheese — grated
5.00 ml sea salt and freshly ground black pepper
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Method:

Heat 40 ml of the oil in a large heavy-based
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 adding 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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