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Risotto-Stuffed Calamari

These delicious calamari bites will be a taste triumph at your wedding reception.

  • Yield: Makes about 3 dozen

Source: Martha Stewart Weddings, Winter 2007


  • 2 1/2 pounds baby calamari tubes, cleaned
  • 3 cups homemade or low-sodium store-bought chicken stock
  • 3/4 ounce dried black trumpet mushrooms
  • 1 tablespoon dry white wine
  • 2 1/2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1 cup Arborio rice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Bring 1 inch water to a simmer in a large saucepan. Place calamari in a steamer basket, and set over simmering water. Steam until tender, about 2 minutes.
  2. Heat 1/2 cup stock in a small saucepan over medium heat until warm. Add mushrooms, then remove from heat. Let stand until tender, about 15 minutes. Drain, and coarsely chop.
  3. Bring remaining 2 1/2 cups stock, 1 3/4 cups water, and the wine to a simmer in a small saucepan over low heat. Meanwhile, melt 1 tablespoon butter with the oil in a large saucepan over medium heat. Add onion; cook, stirring often, until translucent, about 4 minutes. Add rice; cook, stirring constantly, until edges of grains are transparent, about 2 minutes.
  4. Stir in 1 cup simmering stock mixture. Cook, stirring, until liquid has been absorbed. Continue to cook and add stock mixture, 1/2 cup at a time, waiting until liquid has been absorbed after each addition, until risotto is thick and creamy and rice is cooked through, about 15 minutes total. Remove from heat, and stir in remaining 1 1/2 tablespoons butter, the salt, and pepper.
  5. Spread risotto onto a rimmed baking sheet, and sprinkle with chopped mushrooms. Let cool until just warm.
  6. Trim pointed ends of calamari. Cut large tubes in half crosswise. Carefully spoon risotto into a disposable pastry bag, keeping the mushrooms intact; cut off 1/2 inch of tip. Pipe risotto into tubes, and serve immediately.

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