"Calamari Risotto"
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Calamari Risotto

Course: Main Course


  • 15 mls lemon infused olive oil
  • 1 shallot finely chopped
  • 2 garlic cloves finely chopped
  • 1 celery stalk finely chopped
  • 200 g Arborio rice
  • 125 mls white wine
  • 500 mls vegetable stock on simmer
  • 2 pinches flaked salt
  • 125 mls frozen peas
  • Salt and freshly ground black pepper to season
  • 2.5 mls mixed herbs
  • 30 g butter
  • 15 mls olive oil
  • 1 chilli halved
  • 250 g calamari
  • small handful fresh rocket roughly chopped


  • heat the lemon infused olive oil in a large frying pan
  • sauté the shallot and garlic, without colouring
  • add the celery and cook until soft
  • add the rice and stir until it starts toasting
  • add the wine and allow the alcohol to burn off, and the rice to absorb the wine
  • add one ladle of stock and stir until it is absorbed
  • add a pinch of flaked salt and another ladle of stock
  • once again stir while it is being absorbed
  • add another pinch of flaked salt and continue to add a ladle of stock at a time
  • 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
  • when you have one ladle of stock left, add the peas and adjust the seasoning and add the herbs
  • now add the last ladle and check for doneness
  • at the same time as adding the last ladle of stock, heat the olive oil and 15g butter in a separate pan
  • add the chilli and the rest of the garlic
  • flash fry the calamari on a high heat until done
  • take the risotto of the heat and add 15g butter and mix in thoroughly
  • remove the chilli from the calamari
  • top with the calamari, the pan juices and garnish with the rocket