Calamari And Tomato Risotto - cooking recipe

Ingredients

2 tbsp olive oil
1 None small fresh red chili, finely chopped
1 1/4 lb calamari, cleaned, cut into rings
1/4 cup dry white wine
1 cup tomato puree
3 cups chicken stock
1 None onion, finely chopped
2 cloves garlic, minced
10.5 oz Arborio rice
3 tbsp fresh parsley leaves, chopped

Preparation

Heat 1 tbsp oil in a large frying pan over high heat. Saute chili for 1 min. Add calamari and cook for 2 mins, until opaque. Add wine and bring to a boil. Add tomato puree. Season. Set aside.
Bring stock and 3 cups water to a boil. Keep warm.
Heat remaining oil in a heavy-bottomed saucepan over medium heat. Sweat onion and garlic for 3 mins, until soft. Add rice and cook for 1-2 mins. Add 1/2 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1/2 cup at a time, until rice is tender, about 25 mins.
Fold in calamari mixture and cook for another 5 mins. Season. Sprinkle with parsley to serve.