Leek and Pea Risotto with Grilled Calamari
A luxurious Italian risotto combining creamy Arborio rice with leeks and peas, topped with perfectly grilled calamari and finished with a bright lemon vinaigrette. This elegant dish balances the richness of risotto with the fresh flavors of seafood.
Ingredients
- •6 cups chicken stock such as leftover-roast-chicken stock
- •5 tablespoons extra-virgin olive oil, divided
- •1 teaspoon fresh lemon juice
- •1 whole scallion
- •2 medium leeks
- •1¼ cups Arborio rice
- •¼ cup dry white wine
- •½ cup frozen peas
- •2 tablespoons unsalted butter
- •⅓ cup grated Parmigiano-Reggiano
- •1 pound cleaned small squid
- •1 piece large grill pan
Cooking Instructions
- 1.
Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.
5 min
- 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 min
- 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. Transfer to a plate.
8 min
- 4.
Add remaining tablespoon 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.
2 min
- 5.
Add 1 cup hot stock and briskly 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 stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat.
20 min
- 6.
When last cup of stock has been added to risotto, heat grill pan over high heat until hot. 3When risotto is done, season squid with 1/8 teaspoon 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.
5 min
- 7.
Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette.
2 min
