Squid Risotto

Ingredients

  • 1 lb cleaned squid
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh oregano, or to taste
  • ½ teaspoon chopped fresh rosemary
  • Pinch of dried hot red pepper flakes
  • 4 garlic cloves, minced
  • 5 ½ cups fish stock, or 2 (8-oz) bottles
  • + 6 more ingredients
    • clam juice mixed with 3 cups water
    • 1 ¼ cups Arborio rice (8 oz)
    • 1 cup dry white wine
    • ¾ cup fresh flat-leaf parsley
    • 1 teaspoon fresh lemon juice, or to taste
    • Accompaniment: lemon wedges

1. Pat squid dry, then cut bodies lengthwise into 1/4-inch-wide strips and quarter tentacles lengthwise. Season with salt and pepper. 2. Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook oregano, rosemary, red pepper flakes, and 1 teaspoon garl...

View full recipe at SpringPad

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