Hand Blender - For pureeing ingredients like leeks and peas smoothly into the risotto.
Risotto Pan - Ideal for making perfect risotto due to its heavy construction which promotes even heat distribution.
Calamari Slicer or Mandoline Set - Useful for thinly slicing calamari skin efficiently.
High-Quality Chef Knife - A sharp knife is essential for various prep work like chopping vegetables and trimming meat.
Dutch Oven - Offers even heat distribution, useful when sautéing onions or cooking risotto.
Food Processor with Slicing Blade - For quick chopping of ingredients such as leeks or making pesto if desired for flavoring the dish.
Steamer Basket - Useful for steaming peas and other vegetables, ensuring they are cooked perfectly without losing nutrients.
Grill Pan - For grilling calamari to achieve a nice char while maintaining tender texture.
Stainless Steel Mixing Bowl Set (2-3 qt) - Essential for combining ingredients, especially when making risotto as it requires constant stirring and attention.
Silicone Spatula - Useful for scraping the sides of pans or bowls to ensure no ingredient is wasted while cooking risotto.
Food Grader (optional) - While not directly used in this recipe, a food grader could be handy for sizing peas and other vegetables if desired.
6 cups chicken stock such as leftover-roast-chicken stock
5 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
1 scallion, thinly sliced
2 medium leeks (white and pale green parts only), thinly sliced and washed
1 1/4 cups Arborio rice
1/4 cup dry white wine
1/2 cup frozen peas
2 tablespoons unsalted butter
1/3 cup grated Parmigiano-Reggiano
1 pound cleaned small squid, patted dry
Equipment: a large (2-burner) grill pan
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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