Calamari Risotto

Recipe from: 1/13/2006 12:00:00 AM

Ingredients 15
Servings 6
Time 20

Ingredients

  • 60
    ml
    olive oil
  • 125
    ml
    chopped onions
  • 30
    ml
    finely chopped garlic
  • 500
    ml
    arborio rice
  • 1
    pinch
    saffron (optional)
  • 250
    ml
    sauvignon blanc wine
  • 750
    ml
    hot chicken stock
  • 1
    small red onion
  • 250
    ml
    calamari steak, cut into strips
  • 125
    ml
    sun-dried tomatoes in olive oil
  • 250
    ml
    cherry tomatoes, halved
  • 125
    ml
    blanched spinach, roughly chopped
  • 100
    g
    unsalted butter
  • 125
    ml
    grated Parmesan cheese
  • 5
    ml
    salt and freshly ground pepper to taste
 

Method

30
 
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.

 

Read more on: sauté
 

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