Mint, Pea, and Calamari Risotto

Mint, pea, and calamari risotto is a fresh summer dish where the aroma of mint and the sweetness of peas pair perfectly with the seafood flavor of the calamari. Here is the recipe:

Ingredients

• 320 g risotto rice (Carnaroli or Arborio)
• 400 g cleaned calamari
• 150 g fresh or frozen peas
• 1 small onion
• A bunch of fresh mint
• 1 liter vegetable or fish stock
• 1 glass dry white wine
• Extra-virgin olive oil (to taste)
• Salt (to taste)
• Pepper (to taste)
• Grated Parmesan (optional)

Preparation

1. Start by cleaning the calamari if you haven’t bought them pre-cleaned. Cut them into rings or pieces.
2. Blanch the peas in salted water if fresh; if using frozen peas, simply drain them after letting them thaw.
3. Prepare a light soffritto: finely chop the onion and let it soften in a pot with extra-virgin olive oil until translucent.
4. Add the rice to the pot and toast it for about a minute, stirring. Deglaze with the white wine and let the alcohol evaporate.
5. Add the calamari to the rice and begin adding the stock one ladle at a time, waiting for the liquid to be absorbed before adding more, stirring occasionally.
6. Halfway through the rice cooking time, add the peas so they cook together and finish cooking the rice.
7. While the risotto cooks, chop the fresh mint.
8. When the risotto is nearly done, taste and adjust salt and pepper.
9. Off the heat, add the chopped fresh mint and, if desired, a little grated Parmesan. Stir to mantecare the risotto.
10. Let it rest for a couple of minutes before serving.

The risotto should have an all’onda consistency, meaning it flows slightly on the plate while still maintaining creaminess.

Trivia

In Italy, risotto is served as a first course. The key element for a good risotto is the mantecatura, done off the heat by adding cold butter in pieces or grated cheese—in our case Parmesan—and stirring vigorously. The mint adds an unusual but pleasant touch of freshness, especially in summer.