Calamari Risotto
  • 15mls lemon infused olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 celery stalk, finely chopped
  • 200g Arborio rice
  • 125mls white wine
  • 500mls vegetable stock, on simmer
  • 2 pinches flaked salt
  • 125mls frozen peas
  • Salt and freshly ground black pepper to season
  • 2.5mls mixed herbs
  • 30g butter
  • 15mls olive oil
  • 1 chilli, halved
  • 250g calamari
  • small handful fresh rocket, roughly chopped
  1. heat the lemon infused olive oil in a large frying pan
  2. sauté the shallot and garlic, without colouring
  3. add the celery and cook until soft
  4. add the rice and stir until it starts toasting
  5. add the wine and allow the alcohol to burn off, and the rice to absorb the wine
  6. add one ladle of stock and stir until it is absorbed
  7. add a pinch of flaked salt and another ladle of stock
  8. once again stir while it is being absorbed
  9. add another pinch of flaked salt and continue to add a ladle of stock at a time
  10. you don’t need to stir all the time, but make sure you stir often and don’t add another ladle until the stock has been completely absorbed
  11. when you have one ladle of stock left, add the peas and adjust the seasoning and add the herbs
  12. now add the last ladle and check for doneness
  13. at the same time as adding the last ladle of stock, heat the olive oil and 15g butter in a separate pan
  14. add the chilli and the rest of the garlic
  15. flash fry the calamari on a high heat until done
  16. take the risotto of the heat and add 15g butter and mix in thoroughly
  17. remove the chilli from the calamari
  18. top with the calamari, the pan juices and garnish with the rocket
Recipe by Lavender and Lime at