Squid Risotto

Squid Risotto
Photo by Alan Richardson

Ingredients

  • ¾ cup fresh flat-leaf parsley
  • 1 pound squid
  • 2 teaspoons fresh oregano
  • ½ teaspoon rosemary
  • 5 ½ cups fish stock, or 2 bottles
  • clam juice
  • 4 garlic cloves
  • + 6 more ingredients
    • 1 tablespoon olive oil
    • 1 dried hot red pepper flakes
    • 1 teaspoon fresh lemon juice
    • 1 cup dry white wine
    • 1 ¼ cups Arborio rice
    • lemon wedges

Pat squid dry, then cut bodies lengthwise into 1/4-inch-wide strips and quarter tentacles lengthwise. Season with salt and pepper. 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 garlic, sti...

View full recipe at Epicurious

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