Risotto with Shellfish and Squid

Chorizo and cheese punch this dish up; pair with a light-bodied red like Gamay or Pinot Noir
Risotto with Shellfish and Squid
Andrew Purcell Layers of strong flavors add complexity to this seafood dish.
Feb 7, 2018

Note: This recipe originally appeared in the June 30, 2015, issue of Wine Spectator.

Recipe courtesy of owner and chef Sarah Schafer of Irving Street Kitchen, Portland, Ore.

• 3 tablespoons plus 1 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 1 slivered
• 8 cups strong chicken stock, divided
• 1 teaspoon squid ink (optional)
• 1 tablespoon plus 1 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 1/4-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

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 continuously, 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 (totaling 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 sauté pan over medium-high heat. Add the shallot, slivered garlic and peppers, and sauté until 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 becomes 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 drizzle of truffle oil and a few shavings of Grana Padano. Serve immediately. Serves 6.





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