Grilled Calamari Stuffed With Chorizo-Saffron Risotto

• 8 calamari tubes
• 1 cup arborio rice
• 4 cups chicken stock (more if needed and preferably homemade)
• 1 pinch of saffron (put in stock)
• 1/2 cup cured chorizo, diced*(hot or mild or combo)
• 1/2 cup sweet onion, diced
• 1/4 cup white wine
• 2 tablespoons unsalted butter
• 1/2 cup parmigiano-reggiano
• sea salt and freshly ground pepper, to taste
• olive oil

1. Rinse the calamari "tubes" and pat dry
2. On stovetop, heat chicken broth until warm and add saffron
3. In a medium stockpot, heat oil and add chorizo.
4. Saute until juices release a bit and then add onion, saute until transparent and add garlic.
5. Stir and add rice.
6. Add wine and allow to absorb into rice
7. Begin to add stock, 1/2 a cup at a time until it absorbs into rice (don't fully allow the rice to get "dry" before adding more stock. Stir constantly.
8. Taste rice and it should be "al dente". Consistency will be creamy but not "gooey". This is KEY to a good risotto
9. Add parmigiano-reggiano and butter.
10. Open Calamari tubes and fill about 3/4 full with risotto mixture. Fold over and seal with a toothpick. Repeat with remaining calamari.
11. Brush with olive oil and salt and pepper.
12. Heat grill to medium and place calamari directly onto grill. Cook for a total of about 5 minutes turning over to get even grill marks on each side.
13. Serve immediately.

calamari, arborio rice, chicken stock, saffron, cured chorizo, sweet onion, white wine, unsalted butter, parmigianoreggiano, salt, olive oil

Taken from food52.com/recipes/31687-grilled-calamari-stuffed-with-chorizo-saffron-risotto (may not work)