Risotto with Squid

Ingredients

• 1 onion
• 1 small garlic clove
• 1 tsp saffron strands
• 2 tbsp olive oil
• 3 tbsp butter
• 200 g risotto rice
• 100 ml dry white wine
• 700 ml fish stock
• 1 bay leaf
• 1 piece lemon zest
• 500 g calamari (pre‑cooked)
• 1 Carrot
• 1 Shallot
• Salt
• pepper (ground)
• 70 g grated Parmesan
• chives (for garnish)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Place saffron strands in 3 tbsp warm water. Heat 1 tbsp olive oil and 1 tsp butter in a pot, sauté onions and garlic until translucent, then add risotto rice and stir until it turns translucent. Pour in half of the wine and let it evaporate completely. Repeat with the remaining wine, then add enough stock to just cover the rice, along with the saffron soaking liquid, bay leaf, and lemon zest. Stir occasionally until almost all liquid is absorbed, add more stock, stir, and continue cooking. Repeat until the stock is exhausted and the rice is nearly done (it should still have a slight bite, about 15‑20 minutes).

2. 2.

   Wash and pat dry the calamari. Peel the carrot and shallot. Dice the carrot finely and halve the shallot, slicing it into strips. Sauté the carrot in the remaining oil for 1–2 minutes. Add the calamari and cook for 3–4 minutes. Season with salt and pepper.

3. 3.

   For serving remove lemon zest and bay leaf from the risotto, stir in parmesan and remaining butter, season with salt and pepper to taste. Plate the risotto, arrange the calamari on top, and garnish with chives.