* Photos are indicative.
Step by Step Instructions
- Step 1 :In pot of salted water, par boil the orzo until al dente
- Step 2 :In large saute pan over medium high heat, saute finely chopped onion and diced salami in 4 tablespoons olive oil until translacuent.
- Step 3 :Deglaze with white wine and bring to a simmer
- Step 4 :In small bowl beat eggs and set aside
- Step 5 :Add turmeric, salami and water to sauted onions and bring to a boil.
- Step 6 :Add par boiled orzo, stir well and continue to cook for 3-4 minutes stirring continually until done.
- Step 7 :Remove from burner, add lemon zest, basil, juice of half a lemon, grated cheese, beaten eggs and pepper and set aside to rest
- Step 8 :In separate saute pan, heat olive ¼ cup olive oil over medium high heat, add calamari, season with salt and pepper and let brown for 2-3 minutes. do not stir to prevent the calamari from releasing liquids. when bottoms begin to brown, season with salt and stir well.
- Step 9 :Add lemo zest, basil and juice of half lemon
- Step 10 :Stir the risotto well that has been resting and place in serving bowls.
- Step 11 :Top with squid and garnish with sliced olives, a drizzle of olive oil and fresh basil
Ingredient List
- 1 small package orzo
- ¼ cup plus 4 tablespoons olive oil divided
- 1 small dried salami, diced small
- 1 onion, finely chopped
- 1 glass white wine
- ½ cup water
- ½ cup heavy cream
- 2 eggs
- 1 tablespoon turmeric
- ¾ Cup Grated Graviera Cheese
- Salt & Pepper
- 1 pound calamari, cleaned and sliced into rings
- 1 bunch basil, finely chopped
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ cup Kalamata olives, pitted and sliced