RISOTTO WITH CALAMARI and PEAS (Risotto con calamari e piselli)

    The preparation of this dish is extremely simple and requires little time. In fact, a few simple steps will be enough to bring to the table a fish-based risotto suitable both for important occasions or everyday dinner.

To obtain a risotto with a more intense and pleasant flavor, it is preferable to use fresh squid, but if you cannot find them at your supermarket or want to save time cleaning the squid, frozen squid is also good, if of good quality and defrosted in the right way.

If you decide to use fresh squid, clean the internal parts and wash them and then cut them into small pieces. Leave some tentacles whole for presentation.

Ingredients

1 cup of Carnaroli rice or Arborio rice

2 lbs. calamari

10 oz. package of frozen peas

1 clove of garlic

1/2 yellow onion

1/2 cup olive oil

1/2 cup dry white wine

1 tbs. red pepper flakes

Salt and pepper

Wash the rice and boil it.  Once cooked, drain and set aside.

Place 1/4 cup of olive oil in a pan.  Add the chopped onion.  Once golden, add peas, salt, pepper and red pepper flakes.  Saute' for few minutes.  Add 1/2 cup of water and cook for 10 minutes until tender.

In another pan, add the rest of the olive oil and chopped garlic.  Once the garlic is golden, add the squid and saute' for few minutes.  Add the white wine.  Cook until tender.

Once the calamari are cooked, add them to the peas.

Place some of the rice on a serving dish and add the calamari and peas over it.  Top it with some tentacles to make a beautiful presentation.

Enjoy!

RISOTTO WITH SPINACH AND SHRIMPS

As mentioned in previous postings, Easter is all about lamb in our home except for Good Friday, a day of strict fasting and abstinence from all meat.  Sometimes the simplest recipes are the very best.  Like this one, which has become a favorite of ours.  Trust me, this dish is brilliant, speedy, and ideal when the day calls for a meatless dish.

Ingredients:


1 1/2 uncooked large shrimps, peeled and deveined
5 cups of vegetable broth or water
6 tablespoons of olive oil
2 shallots, chopped
1 cup of Arborio or Carnaroli Brown rice
1 lb. fresh spinach leaves or 1 (10 oz. package)
2 cloves of garlic, minced
salt and black pepper

Preparation:

In large pan, over medium heat, add 3 tablespoons olive oil.  Sauté shallots until softened. Add the rice and sauté for 1 minute. Add 1 cup of broth, stirring often until broth is almost completely absorbed. Continue adding broth until all the broth is absorbed and the rice is tender. 

In another skillet over medium heat, add the remaining 3 tablespoons olive oil. Sauté garlic until aromatic and softened. Add shrimp and cook until just done. Do not overcook. Remove shrimps to a plate. In the same skillet, add spinach tossing until spinach is wilted.  Adjust for salt and pepper.  Toss all ingredients until heated through and creamy.   Serve immediately.

https://casa-giardino.blogspot.com/2012/10/minestrone-with-beans-rice-and-cabbage.html

https://news.yahoo.com/italian-rice-puts-pasta-shade-during-pandemic-015431958.html