Borage Risotto with Calamari

A vivid "land and sea" risotto — brilliant green borage cream folded into Vialone Nano rice, topped with quick-seared calamari rings. The taste of a Ligurian spring garden meeting the sea.

Amount	Ingredient
12¾ oz (360 g)	Vialone Nano rice
17½ oz (500 g)	borage, cleaned
6 medium	calamari
1 glass	dry white wine
1½ oz (40 g)	Parmigiano Reggiano, grated
¾ oz (20 g)	cold butter
	extra-virgin olive oil
	fine salt

Borage is a humble Mediterranean herb with a cucumber-like freshness and a beautiful bright green color that turns any dish instantly striking. Here, the blanched leaves are blended with their cooking water into a silky green cream that colors the risotto, while the reserved cooking water becomes the broth — so the herb's flavor runs through every grain. Tender calamari rings, seared fast and hot, crown the bowl. It's a dish that looks like a garden and tastes like the coast.

Ingredient notes: Borage leaves have tiny bristly hairs — rinse well and use young, tender leaves. Vialone Nano gives a looser, more flowing risotto, perfect here; Carnaroli also works. The calamari are seared separately and placed on top, keeping their tenderness.

• Large pot (for blanching)
• Bowl of ice water
• Immersion blender
• Large saucepan (for the risotto)
• Skillet (for the calamari)

1. Blanch the borage (5 min). Separate the leaves from the stems. Immerse the leaves in boiling water for a few minutes, then drain — reserving the cooking water for the risotto. Shock in ice water to set the bright color.
2. Blend the cream (3 min). Drain the leaves and blend with a ladle of their cooking water and a thread of oil until smooth.
3. Toast the rice (3 min). Toast the rice in a hot saucepan with a pinch of salt, then deglaze with the white wine.
4. Cook the risotto (15 min). Once the alcohol has evaporated, add a ladle of the reserved borage water and wait for absorption. Continue ladle by ladle until al dente.
5. Sear the calamari (5 min). Meanwhile, clean the calamari: remove innards and quill, rinse, peel off the skin, and slice into thin rings. Sauté in a hot pan with a thread of oil for a few minutes.
6. Finish (2 min). When the rice is almost ready, fold in the borage cream. Off the heat, manteca with the cold butter and Parmigiano until all'onda.
7. Plate (1 min). Serve, topping each bowl with the seared calamari and a thread of olive oil.

• Save the blanching water. It's the herb-flavored broth that cooks the rice — don't pour it away.
• Ice-shock the borage. Stopping the cooking instantly keeps the leaves brilliant green.
• Blend with a little of the water. It loosens the cream without diluting the flavor.
• Sear calamari hot and fast. A few minutes over high heat; longer turns them rubbery.
• Add the green cream late. It keeps its vivid color and fresh flavor.
• Manteca to all'onda. The risotto should ripple like a wave when the pan tilts.

Mistake	Why It Hurts	The Fix
Throwing away the borage water	Losing the herb's soul	Reserve it as the cooking liquid
Skipping the ice shock	Dull, olive-green cream	Ice water immediately after blanching
Overcooking the calamari	Rubber rings	High heat, a few minutes only
Adding the cream too early	Muddy color, cooked-out flavor	Fold in at the very end
Over-blending	Frothy, watery cream	Pulse until smooth, then stop
Over-salting	Parmigiano brings salt	Season after the mantecatura

• Borage and Shrimp: Top with seared shrimp instead of calamari.
• Lemon Borage: Finish with lemon zest for extra freshness.
• Pine Nuts: Scatter toasted pine nuts for crunch.
• Saffron Borage: Steep saffron in the first ladle for golden-green contrast.
• Spicy Version: Add red pepper flakes to the calamari pan.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the green cream and seafood texture break.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

A fresh, herbaceous seafood risotto pairs with Ligurian whites:

• Vermentino (Liguria) — Saline and crisp, made for this dish.
• Pigato — A Ligurian white with real personality.
• Lugana — Soft and fresh.
• Franciacorta Brut — Bubbles and elegance.

Per Serving (about 1¼ cups)
Calories	510
Protein	24 g
Fat	12 g
Carbohydrates	76 g
Fiber	3 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is borage?

A Mediterranean herb with cucumber-flavored leaves and star-shaped blue flowers. It's a Ligurian spring specialty.

Where can I find borage?

Farmers' markets in spring, or grow it — it self-seeds easily. Spinach with a touch of cucumber is the closest substitute.

Can I use frozen calamari?

Yes — thaw completely and pat dry before searing.

Why Vialone Nano rice?

It gives a looser, more flowing risotto that lets the green cream shine. Carnaroli works too.

Is the borage water really necessary?

It's what makes the risotto taste of borage in every bite. Without it, you'd need extra broth.

• Risotto ai Calamari (Volume 3)
• Risotto all'Aglio Orsino con Asparagi (Volume 3)
• Risotto al Preboggion (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.