Chef Chuck's Lemon Calamari

Calamari al vapore con il Limone


Steamed calamari is a light summer salad that is so delicate and tasty. A popular dish on the Mediterranean, served hot or cold.


Steamed Lemon Calamari
1 pound calamari, squid
1 lemon
2 bay leafs
2 to 3 tablespoons olive oil
salt and pepper to taste
1 tablespoon fresh parsley, chopped
2 cups water


In a small pot that can fit a steamer, heat 2 cups water, zest of 1 lemon, and 2 bay leafs cover and steam for 20 minutes. Clean and cut the tubes to 1/2" pieces and clean the tentacles. Place squid in steamer and cook on low for 8 to 10 minutes, stirring occasionally. Remove and place in a bowl drizzle olive oil, juice of half a lemon, salt, pepper and parsley over the calamari, enjoy.

Chef Chuck's Risotto alla Primavera

Risotto all Primavera


Risotto alla Primavera, is an Italian creamy rice dish, with tender spring vegetables. Arborio rice is used, because of it's high starch content. The rice is soft on the outside yet firm on the inside. Organic vegetables are always the best choice and organic broth. A healthy alternative for a dinner or a side dish.


Risotto Primavera
1 cup arborio rice
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 onion, diced
1 celery stalk, diced
1 carrot, diced
1/2 pound asparagus, cut in 1" pieces
1/2 red bell pepper, diced
4 cups vegetable broth
1 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped


In a large frying pan heat olive oil with butter saute onions, celery, carrots, (soffritto) and bell peppers for 3 minutes. Add rice and cook for 2 minutes to coat each grain, stirring occasionally. Slowly add about 3 ounces of broth and gently stir till almost absorbed. Continue to add a little broth at a time and wait until each addition of broth is absorbed before adding more. This process takes about 25 minutes. Add asparagus towards the end of the cooking then add parmigiano cheese and parsley.

Chef Chuck's Risotto

Risotto ai funghi

Risotto, is a rice dish from Italy. It is made from Arborio, Carnaroli or Vialone Nano these are the best to use. I use Arborio because it is available in my area. Arborio is a pearly white rice it has a short grain and is high in starch. The slow cooking method gives my rice dish a smooth and creamy texture. The rice has an al dente taste meaning it is tender on the outside and firm in the center. This is my favorite risotto recipe but there are countless ways to prepare risotto with many different ingredients you can use.

Mushroom Risotto

1 cup aborio rice

4 cups hot mushroom broth,
chicken or vegetable
6 ounces mushrooms quartered
1/2 onion diced

2 tablespoons extra virgin olive oil
1/2 cup parmigiano cheese grated

pepper to taste
1 tablespoon fresh parsley chopped

In a large skillet over medium high heat, add olive oil and saute' onions for 2 minutes. Then add mushrooms and cook an additional 3 minutes. Lower heat and pour in rice and cook 2 minutes to coat each grain, stirring occasionally. Slowly add about 3 ounces of hot broth and gently stir till absorbed. Then continue to add a little more broth at a time and wait until each addition of broth is absorbed before adding more. This process takes about 20 minutes, so I pull up a chair, you can not rush risotto. After all broth has been added stir in pepper, cheese and parsley. Serve as a main dish or side dish best when eaten right away!

Buon Appetito