Recipe

Calamari and tomato risotto

Apr 29, 2014 2:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Calamari and tomato risotto
  • 2 tablespoon olive oil
  • 1小新鲜的红辣椒,切碎
  • 600 gram calamari, cleaned, cut into rings
  • 1/4 cup (60ml) dry white wine
  • 1 cup (250ml) passata
  • 3 cup (750ml) chicken stock
  • 3 cup water
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 1 1/2 cup (300g) arborio rice
  • 1/4 cup chopped parsley

Method

Calamari and tomato risotto
  • 1
    Heat half the oil in a large frying pan on high; saute chilli 1 minute. Add calamari; cook 2 minutes, until opaque.
  • 2
    Add wine and bring to boil. Stir in passata; season to taste. Set aside.
  • 3
    Bring stock and water to boil in a saucepan. Keep warm.
  • 4
    Heat remaining oil in a heavy-based saucepan on medium; saute onion and garlic 3 minutes, until soft but not coloured. Stir in rice; cook 1-2 minutes.
  • 5
    Add stock mixture, 1/2 cup at a time, stirring, until liquid absorbs before adding more. (This should take around 25 minutes in total.)
  • 6
    Stir through calamari mixture; cook another 5 minutes; season to taste. Scatter with parsley to serve.

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