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1
In a large skillet, heat 2 tablespoons of the olive oil.
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2
Add the shiitake and season with salt and pepper.
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3
Cover and cook over moderate heat, stirring occasionally, until tender and starting to brown, about 6 minutes; uncover and cook until browned, about 2 minutes.
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4
Transfer the mushrooms to a bowl.
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5
Heat 1 tablespoon of the olive oil in the same skillet.
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6
Add the squid, season with salt and pepper and stir over high heat for 1 minute.
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7
Scrape the squid and any juices into another bowl; cover.
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8
In a medium saucepan, bring the clam juice and water to a boil.
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9
Cover and keep hot over low heat.
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10
In another medium saucepan, heat the remaining 1 tablespoon of olive oil.
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11
Add the onion and garlic and cook over low heat, stirring occasionally, until softened, about 4 minutes.
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12
Add the rice and stir over moderate heat until coated with the oil.
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13
Add the wine and saffron and simmer until almost evaporated.
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14
Add enough of the hot clam broth to just cover the rice and cook, stirring, until the broth is almost absorbed.
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15
Repeat until the rice is al dente and bound in a creamy sauce, about 25 minutes.
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16
Keep the remaining 1/2 cup of broth hot.
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17
Stir the shiitake and butter into the rice, then stir in the squid and its juices.
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18
Add the remaining clam broth and the lemon juice and zest and stir well.
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19
Remove from the heat and stir in the tomatoes, basil and sage.
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20
Season with salt and pepper.
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21
Spoon the risotto into shallow bowls and serve.
