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.
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.
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