Mint, Pea, and Squid Risotto Recipe
Category: First Course (Primi Piatti)
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Arborio Rice | 250g |
| Vegetable Broth | 1L |
| Squid (cleaned and sliced) | 300g |
| Fresh Peas | 250g |
| Fresh Mint Leaves | 5 sprigs |
| White Wine | 50g |
| Lemon | 1 |
| Leeks | 140g |
| Extra Virgin Olive Oil | As needed |
| Fine Salt | A pinch |
| Black Pepper | To taste |
Instructions
- Prepare the Squid: If you’re using whole squid, start by cleaning them thoroughly as per our detailed guide. Once cleaned, cut the squid into rings. Set aside.
- Prepare the Leeks: Slice the leek thinly. In a large pan, heat a drizzle of extra virgin olive oil over medium heat and sauté the leeks until they become soft and translucent, about 3-4 minutes. Set aside.
- Toast the Rice: In another large pan, add a splash of olive oil and the sliced leeks. Add the Arborio rice and let it toast for about 2 minutes, stirring occasionally. Once the rice is lightly toasted, pour in the white wine and let it absorb completely.
- Cook the Risotto: Gradually add vegetable broth, one ladleful at a time, stirring constantly. Wait for the liquid to be absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is tender yet still al dente.
- Prepare the Pea Purée: In a separate pan, heat a little olive oil over low heat and sauté the remaining leek slices for 5 minutes. Add the fresh peas and cook for another 3 minutes. Once the peas are cooked, transfer them to a tall, narrow container, and use an immersion blender to purée them into a smooth, creamy consistency.
- Cook the Squid: While the risotto cooks, heat a separate pan with a little olive oil. Add the squid rings and sauté them until they are just cooked, about 2-3 minutes. Season with salt and squeeze in the juice of the lemon, stirring to combine.
- Combine the Ingredients: Once the risotto is cooked and creamy, gently fold in the pea purée, mint leaves (chopped), and sautéed squid. Stir everything together, keeping the heat low so the flavors can meld without overcooking the risotto.
- Serve and Garnish: Taste and adjust seasoning with salt and black pepper as needed. Serve the risotto in warm bowls, garnished with a few fresh mint leaves and a sprinkle of lemon zest for added fragrance and flavor.
Cooking Tips:
- If you prefer a richer flavor, you can finish the risotto with a knob of butter just before serving.
- For a lighter dish, omit the butter and focus on the freshness of the peas and mint.
- This risotto pairs wonderfully with a chilled glass of dry white wine to complement its delicate seafood flavor.
Enjoy this creamy, aromatic risotto with a balance of sweetness from the peas and freshness from the mint, combined with the delicate flavors of squid!
