Leek and Pea Risotto with Grilled Calamari

 

Ingredients:

• 1 lb Loligo or Arrow Squid (Tubes & Tentacles), patted dry

• 6 cups chicken stock such as leftover-roast-chicken stock

• 5 tbsp. extra-virgin olive oil, divided

• 1 tsp. fresh lemon juice

• 1/4 tsp. of salt 

• 1/8 tsp. pepper

• 1 scallion, thinly sliced

• 2 medium leeks (white and pale green parts only), thinly sliced and washed

• 1 1/4 cups arborio rice

• 1/4 cup dry white wine

• 1/2 cup frozen peas

• 2 tbsp. unsalted butter

• 1/3 cup grated Parmigiano-Reggiano

 

Directions:

1. Bring stock to a 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 of oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned 7 to 8 minutes. Transfer to a plate.

4. Add remaining tablespoon of oil and rice to pot and cook, stirring constantly until rice is coated evenly about 1 minute. Add wine and briskly simmer, stirring until most has been absorbed about 1 minute.

5. Add 1 cup hot stock and simmer, stirring constantly until stock has been absorbed. 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. Add peas, leeks, and remaining cup of stock and cook, stirring until rice is just tender 3 to 5 minutes. Stir in butter and cheese, then remove from heat.

6. When last cup of stock has been added to risotto, heat grill pan over high heat until hot. When risotto is done, season squid with salt and oil grill pan. Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total. Toss with enough lemon vinaigrette to coat.

7. Serve risotto topped with squid and drizzled with any remaining lemon vinaigrette.