Best Leek And Pea Risotto With Grilled Calamari Recipes

Leek, Bacon, and Pea Risotto image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 9

2 leeks, white and light-green parts only
12 cups (96 ounces) low-sodium chicken broth
4 slices bacon, cut crosswise into strips
2 1/2 cups Arborio rice
1 cup dry white wine
3/4 cup frozen peas (optional)
1/2 cup finely grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.

Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 1 g, Protein 12 g

Leek and Pea Risotto with Grilled Calamari image

Provided by Kay Chun

Yield Makes 4 servings

Number Of Ingredients 12

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.