Calamari And Tomato Risotto

• 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

1. 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.
2. Bring stock and 3 cups water to a boil. Keep warm.
3. 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.
4. Fold in calamari mixture and cook for another 5 mins. Season. Sprinkle with parsley to serve.

olive oil, red chili, calamari, white wine, tomato puruee, chicken stock, onion, garlic, rice, parsley

Taken from recipes-plus.com/api/v2.0/recipes/25597 (may not work)