Leek And Pea Risotto With Grilled Calamari
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil (divided)1 tsp
Lemon Juice (fresh)1.25 cups
Arborio Rice1 cup
White Wine (dry)1 cup
Pea (frozen)2 tbsps
Unsalted ButterDirections:
1
Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer
2
Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette
3
Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes
4
Transfer to a plate
5
Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute
6
Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute
7
Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed
8
Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes
9
Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes
10
Stir in butter and cheese, then remove from heat
11
When last cup of stock has been added to risotto, heat grill pan over high heat until hot
12
3When risotto is done, season squid with 1/8 teaspoon salt and oil grill pan
13
Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total
14
Toss with enough lemon vinaigrette to coat
15
Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette
16
Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer
17
Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette
18
Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes
19
Transfer to a plate
20
Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute
21
Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute
22
Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed
23
Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes
24
Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes
25
Stir in butter and cheese, then remove from heat
26
When last cup of stock has been added to risotto, heat grill pan over high heat until hot
27
3When risotto is done, season squid with 1/8 teaspoon salt and oil grill pan
28
Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total
29
Toss with enough lemon vinaigrette to coat
30
Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette