LEMON RISOTTO with CALAMARI, TOASTED GARLIC & ROCKET
This tremendously flavoursome risotto from Curtis Stone will leave your family full-stomached and grinning with pleasure. Serves 4 Preparation & cooking: 25 mins
Ingredients
350 gr Arborio rice
1/2 c dry white wine
1 T lemon zest
300g cleaned calamari tubes, thinly sliced
1 T flat-leaf parsley, finely chopped
1/4 cup Parmesan cheese, shredded
50g rocket (about 2 loosely packed cups)
2 T fresh lemon juice
3 cups water
2 cups Real Chicken Stock ,
2 T olive oil
5 garlic cloves, finely chopped
1/2 medium brown onion, finely chopped (about 1/2 cup)
large heavy non-stick high-sided frying pan (ie my wok)
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Step 1Combine water and stock in small heavy-based saucepan heat on high until hot but not boiling. Cover and keep warm.
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Step 2On medium heat, heat up a large heavy non-stick high-sided frying pan. Add oil, then garlic: cook for 1 min or til golden brown. Add onion: cook about 1 min or til softened.
Add rice and stir 1 min or til well coated. Add the wine & stir constantly for 1 min, til most of it has evaporated. Stir in the lemon zest. -
Step 3Add 1 c hot stock mixture to rice mixture and cook, stirring almost constantly and keeping the mixture at a steady simmer, until it is absorbed. Continue adding hot stock mixture, 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cook for 18 mins, or until rice is al dente and creamy.
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Step 4Stir in the calamari and cook, stirring, for 4 mins, or until opaque and tender. Remove pan from heat and stir in parsley & two-thirds of parmesan. Stir in rocket & lemon juice. Season to taste.
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Step 5Divide risotto between 4 wide serving bowls. Garnish with remaining parmesan and freshly ground black pepper then serve.