Category Archives: risotto

Stuffed Calamari

Klamari mimli il-forn

My favourite way of stuffing calamari is to create a little risotto using the tentacles and stuffing the body with this. Then I roast the whole thing in the oven until tender.

Ingredients:

2 Calamari about 1kg tentacles set aside and minced

1 small Onion minced

3 cloves Garlic minced

Half glass red Wine

200g risotto Rice

100g Peas

2 eggs whisked

350 ml Fish Stock

1/2 tsp Chili Flakes

1/2 tsp Turmeric

1 tsp Mild Curry

1 tbsp Marjoram

S&P

Method:

Heat oven to 220°C. Saute onion, garlic and tentacles in a little olive oil. Once sealed add rice and dry roast for two minutes. Add spices and herbs and mix for another minute. Add wine and deglaze with wooden spoon. Mix in stock gently and lower to a simmer. Add all the stock and peas and cover. After 15 minutes the stock should be absorbed and the rice cooked al dente. Allow to cool, mix in egg, adjust seasoning and stuff the squid with the risotto using a spoon. Make sure to press right to the bottom and fill to the top. Close the end using toothpicks. Put in a baking tray, sprinkle with sliced garlic, season with salt and pepper and drizzle liberally with olive oil. Place in hot oven. After 15 minutes add a generous helping of wine in the dish, and bake for another 30-45 minutes, basting occasionally until the skin is easily pierced with a fork.

Several variations can be used such as adding raisins and pine nuts, stewing in a tomato sauce instead of baking, the possibilities are endless 🙂

Bastard Risotto

I hate wasting food!

Sometimes, when I’m at the supermarket, I get tempted to buy a chicken from the rotisserie. I’m sure everyone does sometimes. You can eat your fill with a nice salad, make chicken mayo sandwiches with the leftovers and then… there’s the carcass! Instead of throwing it away this can make a lovely broth or stock with minimal effort. Just stick it in a pot with any juices it came with, add roughly chopped celery, carrot, onion and a teaspoon of salt and barely cover with water. Bring to a boil and simmer for 1.5- 2 hours. Check for seasoning and if it’s too bland add a chicken stock pot but it should be tasty enough on its own. You can freeze this, make a nice soup or a lovely risotto.

I called this bastard risotto as I added some unlikely oriental flavours to a traditionally Italian recipe. In Italy I’d probably be put in stocks and pelted with tomatoes. But hey, I’m out of saffron!

Serves 2

Ingredients:

For the stock

1 carcass Roast Chicken

1 medium Onion halved

1 medium Carrot roughly sliced

2 stalks Celery roughly sliced

1 tsp. Salt

1.5 L Water

1 Bayleaf

For the Risotto

1 cup (250g) Arborio or Carnaroli Rice

2 cups (500ml) Stock

1 medium Onion finely chopped

3 sweet thin Spanish Peppers sliced

1 tsp Turmeric

1 tsp Cumin

1 dash Cayenne Pepper

1tbsp EV Olive Oil

1/2 Cup Parmeggiano grated

1tsp Butter

2tbsp Parsley finely chopped

Method:

Put the stock ingredients in a pot, bring to the boil and simmer for one and a half hours or longer. Test for seasoning and strain. This can be prepared beforehand and refrigerated or frozen.

Gently warm a tablespoon of olive oil in a wide shallow pan. Add onion and peppers and sweat till soft, about 10 minutes. Add the rice, stir and toast for a couple of minutes, stir in the spices for a further minute and start adding the stock. When it seems to be getting dry add more stock. After about 16 minutes add butter, cheese and parsley and stir. Check for doneness. It shouldn’t be too dry but nice and creamy

PS. For a more classic risotto you may omit the spices and add a pinch of saffron to the stock