- 6
Ingredients
- 3 tablespoons plus 7 teaspoon extra-virgin
- olive oil, divided
- 1/4 cup diced dried chorizo
- 2 medium yellow onions, diced
- 3 cups carnaroli rice
- 1/2 cup plus 3/4 cup dry white wine
- 3 cloves garlic, 2 minced and 7 slivered
- 8 cups strong chicken stock, divided
- 1 teaspoon squid ink
- 1 tablespoon plus 7 teaspoon butter, divided
- 1 shallot, thinly sliced
- 1/4 cup mixed sweet peppers, diced
- 1/2 pound mussels
- 1/2 pound Manila clams
- 2 tablespoons chopped fines herbes (parsley,
- tarragon, chive)
- 1/2 pound squid cleaned and cut into l/e-inch
- pieces (tentacles optional but encouraged)
- 1/2 cup grated Grana Padano, plus more to
- shave as garnish
- Zest of 1 lemon, finely grated or finely minced
- 2 tablespoons truffle oil
Preparation
Step 1
1.Soak all shellfish in cold, salted water for 1 hour to clean off the sand. Drain and reserve.
2. In a medium, short-sided pot set over medium heat, warm 3 tablespoons olive oil. Add the chorizo and onions, and cook until the onions
are translucent. Add the rice and cook, stirring gently, until it smells toasted, about 4 minutes.
3. Once the rice is toasted, deglaze the pan with 1/4 cup white wine. Add the minced garlic, then add 1 1/2 cups chicken stock. Stirring continu-
ously, let the rice absorb the liquid, then add another 1 1/2 cups stock, stirring until absorbed. Repeat twice more with 1 1/2-cup additions (to-
taling 6 cups), until the risotto is just al dente.
4. Add the squid ink and season to taste with salt and pepper. (The ink will make the risotto saltier, so use a light hand.)
5. Melt 1 teaspoon butter with 1 teaspoon olive oil in a saute pan over medium-high heat. Add the shallot, slivered garlic and peppers, and saute un- til fragrant, about 1 minute. Add the shellfish and toss. Deglaze with 1/4 cup white wine and 1 cup stock. Add the herbs and squid, and toss lightly.
6. Remove the risotto from the heat, then add the grated Grana Padano, 3/4 cup white wine, 1 tablespoon butter and the lemon zest. If it be-
comes too thick, add up to 1 cup more stock.
7. Divide the risotto among 6 shallow bowls. Top with the shellfish mixture and finish with a driz- zle of truffle oil and a few shavings of Grana
Padano. Serve immediately. Serves 6.