Squid Risotto



1 lb cleaned squid
1 tablespoon olive oil
2 teaspoons chopped fresh oregano, or to taste
1/2 teaspoon chopped fresh rosemary
Pinch of dried hot red pepper flakes
4 garlic cloves, minced
5 1/2 cups fish stock, or 2 (8-oz) bottles
clam juice mixed with 3 cups water
1 1/4 cups  rice (8 oz)
1 cup dry white wine
3/4 cup fresh flat-leaf parsley
1 teaspoon fresh lemon juice, or to taste

Source from the awesome recipe blog :https://www.epicurious.com



Step 1
Pat squid dry, then cut bodies lengthwise into 1/4-inch-wide strips and quarter tentacles lengthwise. Season with salt and pepper.

Step 2
Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook oregano, rosemary, red pepper flakes, and 1 teaspoon garlic, stirring, until fragrant, about 30 seconds. Add squid strips and tentacles and sauté, stirring constantly, until opaque and curled, about 1 minute. (Do not overcook, or squid will toughen.) Transfer to a sieve set over a bowl to catch juices squid releases.

Step 3
Combine squid juices from the bowl with fish stock in a saucepan and bring to a simmer. Season with salt and keep at a bare simmer.

Step 4
Heat remaining 2 teaspoons oil in a large heavy saucepan over moderate heat until hot but not smoking, then cook remaining garlic, stirring frequently, until pale golden, 2 to 3 minutes. Stir in rice and cook, stirring constantly, until rice is translucent, 4 to 5 minutes. Add wine and cook, stirring constantly, until absorbed. Stir in 1 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue cooking at a strong simmer and adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next until rice is tender but still al dente and creamy looking, 18 to 20 minutes total.