Italian Seafood Risotto

Italian Seafood Risotto

Buckeye Blends Italian Seafood Risotto

  • Dish Type: Seafood, Nut Free
  • Season: All Year
  • Cook time: 30 minutes
  • Serves: 4 to 5


  • 2 cups of rice, soaked in water and drained
  • 1 1/2 lb. squid, cut into rounds (fresh or frozen)
  • salt and pepper to taste
  • 1 cup of Butter Extra Virgin Olive Oil divided
  • 4 Tbsp Italian sambuca or anise-flavored liqueur
  • 2 leeks finely chopped
  • 1 clove garlic
  • 1/2 cup of white wine
  • 4 cups of vegetable broth or water
  • 1 cup of grated parmesan cheese, optional
  • 1/2 bunch parsley finely chopped


  1. Place the squid rings, salt, pepper, and olive oil in a large container; toss to combine well.
  2. Heat threetablespoonsof olive oil and sauté the squid rings in a pan in small batches until golden.
  3. Then, add the Italian sambuca or anise-flavored liqueur; stir.
  4. Cook for about two minutes until the alcohol evaporates.
  5. Remove the squid from the pan and transfer it to a bowl.
  6. In the same pan, add two tablespoonsof olive oil and sauté the onion and garlic for about 2 minutes.
  7. Add the rice to the pan; sauté for about two minutes.
  8. Add the wine and cook for two minutes; stir.
  9. Add the vegetable broth or water; stir for about two minutes.
  10. Cook for about 18 to 20 minutes over low heat or until the water is soaked up.
  11. Remove from the heat and add remaining oil and grated parmesan; give a good stir and add the squid rings.
  12. Add the butter and grated parmesan. Stir and then add the calamari.
  13. Serve with finely chopped parsley.
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