Chili risotto with crispy calamari

Recipe from: 25 August 2010
risotto

Ingredients 13
Servings 4
Time 20 mins

Ingredients

  • 2
    leeks, finely chopped
  • 2
    Tbs
    butter
  • 2
    garlic cloves, finely sliced
  • 2
    cup
    risotto rice
  • 250
    ml
    white wine
  • 1.5
    l
    chicken stock
  • 1/2
    cup
    cream
  • 2
    fresh chillies, finely chopped (add more if desired)
  • 1
    cup
    grated parmesan/pecorino
  • Salt & pepper to taste
  • 500
    g
    baby squid and calamari steak cut into strips
  • 15
    ml
    cajun spice mixed with 4Tbs flour
  • Oil for deep frying
 

Method

25 mins
 
In a large pot/pan fry the leeks in the butter until soft.
Add the garlic and fry for another minute or two.
Add the rice and stir, coating the rice with the oil.
Add the wine and allow to reduce.
Now, add the stock ladle by ladle. Stirring in between and allowing the rice to absorb the stock.
The rice shouldn’t be completely dry before you add more, it should always be moist. Take care not to stir too much as you don’t want it to go stodgy.
Meanwhile, coat the squid and calamari with the seasoned flour. 
Try to get the squid as dry as possible before coating with the flour, otherwise it will go a bit gloopy.
Heat the oil in a pot/wok and fry the squid and calamari until crisp.
Set aside.
Finish the risotto by adding the cream, chillies and cheese.
Serve in bowls topped with a handful of the squid and calamari and some extra chillies and cheese.

For more of Simply Delicious' recipes click here.
 

Read more on: fish/seafood  |  deep-fry
 

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