Best 2 Leek And Pea Risotto With Grilled Calamari Recipes

Indulge in the harmonious blend of flavors and textures with our delectable Leek and Pea Risotto with Grilled Calamari. This dish is a symphony of springtime flavors, featuring tender leeks, vibrant peas, and succulent calamari, all harmoniously combined in a creamy and flavorful risotto. Prepared with the finest ingredients, this delightful dish promises a culinary adventure that will tantalize your taste buds and leave you craving more.

In addition to the Leek and Pea Risotto, the article also presents a tempting array of recipes that cater to diverse culinary preferences. Discover the secrets behind the irresistibly crispy Calamari Fritti, a classic Italian appetizer that showcases the tender calamari coated in a golden-brown batter. Treat yourself to the aromatic Grilled Calamari with Lemon-Herb Butter, where the smoky grilled calamari is perfectly complemented by the tangy lemon-herb butter.

For those seeking a light and refreshing option, the Steamed Calamari with Garlic and White Wine is a delightful choice. With steamed calamari cooked to perfection, this dish is infused with the aromatic flavors of garlic and white wine. And if you're in the mood for a flavorful pasta dish, the Calamari and Shrimp Pasta will surely satisfy your cravings. Featuring a combination of calamari and shrimp tossed in a savory sauce, this pasta dish is a seafood lover's dream come true.

Here are our top 2 tried and tested recipes!

LEEK AND PEA RISOTTO WITH GRILLED CALAMARI

Leek and Pea Risotto with Grilled Calamari image

Provided by Kay Chun

Categories Quick & Easy Father's Day Dinner Squid Leek Pea Grill/Barbecue Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

6 cups chicken stock such as leftover-roast-chicken stock
5 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
1 scallion, thinly sliced
2 medium leeks (white and pale green parts only), thinly sliced and washed
1 1/4 cups Arborio rice
1/4 cup dry white wine
1/2 cup frozen peas
2 tablespoons unsalted butter
1/3 cup grated Parmigiano-Reggiano
1 pound cleaned small squid, patted dry
Equipment: a large (2-burner) grill pan

Steps:

Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.
Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette.
Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.
Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute.
Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat.
When last cup of stock has been added to risotto, heat grill pan over high heat until hot. 3When risotto is done, season squid with 1/8 teaspoon salt and oil grill pan. Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total. Toss with enough lemon vinaigrette to coat.
Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette.

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA

Leek Risotto With Sugar Snap Peas and Pancetta image

Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.

Provided by Susan Spungen

Categories dinner, grains and rice, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons olive oil
3 ounces thinly sliced pancetta or bacon
1 quart chicken stock
3 large leeks, white parts only, split lengthwise, sliced 1/4-inch thick and thoroughly washed (about 3 cups)
2 garlic cloves, smashed
Kosher salt and black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tablespoon unsalted butter
2 ounces grated Pecorino (about 3/4 cup), plus more for topping
8 ounces sugar snap peas, strings removed, snap peas halved lengthwise
1/2 cup snipped chives (optional)

Steps:

Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

Tips:

Choose the right rice. Arborio rice is the traditional choice for risotto, as it has a high starch content that helps create a creamy texture. However, you can also use other short-grain rices, such as Carnaroli or Vialone Nano.
Toast the rice before adding the liquid. This helps to develop the rice's flavor and prevent it from becoming gummy.
Use a hot liquid to cook the rice. This will help the rice to cook evenly and prevent it from becoming mushy.
Add the liquid in small increments. This will help the rice to absorb the liquid evenly and prevent it from becoming too soupy.
Stir the risotto frequently. This will help to prevent the rice from sticking to the bottom of the pot and burning.
Cook the risotto until it is al dente. The rice should be slightly firm to the bite.
Finish the risotto with butter and Parmesan cheese. This will help to add richness and flavor to the dish.
Serve the risotto immediately. Risotto is best enjoyed hot and fresh.

Conclusion:

Risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover vegetables and seafood. With a little practice, you can easily make a delicious risotto at home. So next time you're looking for a new recipe to try, give this leek and pea risotto with grilled calamari a try. You won't be disappointed!