Ingredients
5 cups vegetable broth, or clear seafood broth
1¾ cups short grain risotto rice, preferably arborio
2 cups calamari, thinly sliced
½ cup white wine
¼ cup parmesan cheese, grated or powdered
3 oz yellow onion, diced
6 garlic cloves, minced
4 tbsp olive oil, divided
2 tbsp lemon juice
1 tbsp lemon zest
1 tbsp unsalted butter
parmesan cheese, grated or powdered
lemon wedges
Preparation
In a saucepan, heat your broth to a boil. Set it aside in a warm area.
In a large skillet, heat 2 tablespoons of oil and sauté garlic and onion until translucent.
Add the rice and lemon zest, then stir to coat.
Adjust heat to medium-low. Pour warm broth mixture over rice, about ¼ cup at a time, stirring in between to allow the broth to absorb.
Repeat and cook for roughly 15 minutes until all the broth has been absorbed by the rice while swelling in size.
Add the parmesan then season with salt and pepper.
On another skillet, heat up the remaining oil then cook your calamari. Saute briefly for 5 minutes.
Add the white wine and lemon juice. Deglaze and reduce briefly.
Adjust seasoning with salt or pepper to taste then add the butter.
Toss the calamari into your risotto and serve with a garnish of parmesan cheese.
