Risotto con calamari e pomodoro

Name: Risotto con calamari e pomodoro (Risotto with calamari and tomato)
Yield: Serves 6
Cuisine: Italian
Ingredients: extra virgin olive oil, to serve; 500 g (1 lb 2 oz) risotto rice; 1.5 litres (6 cups) water (or fish or vegetable stock, if available); 1 large white onion, peeled; 1 stalk of celery, trimmed; 1 large carrot, peeled; 3 garlic cloves, peeled; 1 kg (2 lb 4 oz) calamari; a handful of chopped parsley; 1 small dried red chilli, crumbled; 400 g (14 oz) tin of peeled tomatoes with their juice, cut into chunks; 250 ml (1 cup) white wine; 5 tablespoons olive oil

Risotto with calamari and tomato

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

In this recipe, the calamari is cooked separately in the tomato and herbs and added to the rice in its final cooking stages so that the calamari remains soft. Parmesan cheese is not generally served with fish and seafood risottos, yet many people insist that this dish cannot be served without it.

Ingredients

1 kg (2 lb 4 oz) calamari
3

Europe
Italy
Fish course
Pescatarian
April
Mediterranean
Gluten-free
Tuscany

Method

To clean the calamari, pull the tentacle part out of the body and from the inside pull out the transparent bone and discard. Rinse out well under cold running water. Hold the tentacles firmly with one hand squeezing out the little beak bone and cut it away, leaving the tentacles whole. They should resemble a neat crown. Rinse. Cut the body part into thin rings and the tentacle part into halves