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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Italy's definitive home cookbook — 2,000 recipes, every region
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
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Heat 1 tbsp oil in a large frying pan over high heat. Saute chili for 1 min. Add calamari and cook for 2 mins, until opaque. Add wine and bring to a boil. Add tomato puree. Season. Set aside. Bring stock and 3 cups water to a boil. Keep warm. Heat remaining oil in a heavy-bottomed saucepan over medium heat. Sweat onion and garlic for 3 mins, until soft. Add rice and cook for 1-2 mins. Add 1/2 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1/2 cup at a time, until rice is tender, about 25 mins. Fold in calamari mixture and cook for another 5 mins. Season. Sprinkle with parsley to serve.