Leek and Pea Risotto with Grilled Calamari
Post date
Monday, January 4, 2010 - 16:30
Source of Recipe
Gourmet | March 2009
Serves/Makes/Yields
4
Recipe Description
Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course.
Ingredients
6 cups chicken stock such as leftover-roast-chicken stock
5 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
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 tablespoons unsalted butter
1/3 cup grated Parmigiano-Reggiano
1 pound cleaned small squid, patted dry
Equipment: a large (2-burner) grill pan
Preparation
- Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.
- Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette.
- 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.
- Transfer to a plate.