Squid Risotto

Name: Squid Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams 1/4 cups Arborio rice; 4 servings clam juice mixed with 3 cups water; 237 milliliters dry white wine; 1 liters fish stock, or 2 (8-oz) bottles; 177 milliliters fresh flat-leaf parsley; 1 teaspoons chopped fresh rosemary; 4 garlic cloves, minced; 1 teaspoon fresh lemon juice, or to taste; 4 servings Accompaniment: lemon wedges; 1 Tbsp olive oil; 2 teaspoons chopped fresh oregano, or to taste; 1 pinch Pinch of dried hot red pepper flakes; 454 grams cleaned squid

Squid Risotto is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains approximately 29g of protein, 8g of fat, and a total of 455 calories. This recipe serves 4. This recipe is typical of Mediterranean cuisine. If you have oregano, pepper flakes, olive oil, and a few other ingredients on hand, you can make it. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert.

Instructions

Pat squid dry, then cut bodies lengthwise into 1/4-inch-wide strips and quarter tentacles lengthwise. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Squid

Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook oregano, rosemary, red pepper flakes, and 1 teaspoon garlic, stirring, until fragrant, about 30 seconds.

Ingredients you will need

Red Pepper Flakes

Rosemary

Oregano

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add squid strips and tentacles and sauté, stirring constantly, until opaque and curled, about 1 minute. (Do not overcook, or squid will toughen.)

Ingredients you will need

Squid

Transfer to a sieve set over a bowl to catch juices squid releases.

Ingredients you will need

Squid

Equipment you will use

Sieve

Bowl

Combine squid juices from bowl with fish stock in a saucepan and bring to a simmer. Season with salt and keep at a bare simmer.

Ingredients you will need

Fish Stock

Squid

Salt

Equipment you will use

Sauce Pan

Bowl

Heat remaining 2 teaspoons oil in a large heavy saucepan over moderate heat until hot but not smoking, then cook remaining garlic, stirring frequently, until pale golden, 2 to 3 minutes. Stir in rice and cook, stirring constantly, until rice is translucent, 4 to 5 minutes.

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Garlic

Rice

Cooking Oil

Equipment you will use

Sauce Pan

Add wine and cook, stirring constantly, until absorbed. Stir in 1 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue cooking at a strong simmer and adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy looking, 18 to 20 minutes total. (There may be broth left over.)

Ingredients you will need

Broth

Rice

Wine