Ingredients
Scale
- 2 quarts hot chicken or fish stock
- 5 tablespoons olive oil
- 6 tablespoons butter
- 1 medium onion, finely chopped
- 1 pound vialone nano or arborio rice
- 1/2 cup dry white wine
- 2 garlic cloves, finely chopped
- 1/2 pound clean squid (calamari) with tentacles, bodies cut into 1/3 to 1/2-inch-thick rings
- 1/2 pound shrimp, shelled and deveined
- Salt
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Instructions
- In a large pot, bring the stock to a simmer.
- Meanwhile, in a large heavy bottomed pot, heat 2 tablespoons of the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the rice and warm for about 2 minutes. Warming the rice will prepare it to absorb the stock.
- When the rice starts to become translucent, add the wine and stir until absorbed. Then add just enough stock to completely cover the rice with an inch of stock. Stir the rice and return the stock to a boil. Reduce the heat so that the stock is lightly boiling. Stir the rice from time to time to make sure it is not sticking to the bottom of the pan. If the rice sticks, reduce the heat a bit. As the stock gets absorbed, add more — do not let the rice become too dry. Risotto should take about 25 minutes to become soft and most of the stock should be used.
- About 15 minutes into cooking the rice, heat the remaining 3 tablespoons of olive oil in a large saute pan over medium heat. Add the garlic and cook until softened and lightly browned, about 1 minute. Add the squid and shrimp and cook, stirring, until the squid are opaque, about 5 minutes.
- After about 20 minutes begin to taste the rice. Risotto is ready when the rice grains are soft but still a little firm to the bite — not mushy and not chalky. When the rice is ready, add the seafood and cook 2 minutes more.
- Stir in the remaining 4 tablespoons of butter and the Parmigiano-Reggiano until well mixed. Transfer to serving plates and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 40 minutes