Best Risotto with seafood

Aromatic crumbly risotto with seafood.

Ingredients

• Carnaroli rice - 150 g
• Olive oil - 75 ml
• Fish broth - 300 ml
• Garlic - 2 teeth
• Chili pepper - 1/10 pcs.
• Dry white wine - 50 ml
• King prawns - 200 g
• Mussels "kiwi" in shells - 8 pcs.
• onion - 1 pc.
• Ground red pepper - on the tip of a knife
• Salt to taste

Directions

1. Peel the onion, chop finely.
2. Heat the olive oil in a large skillet and fry the onions in it until translucent. Fry finely chopped garlic with onions.
3. Wash the rice until the water is clear, add to the onion and garlic and fry for 2-3 minutes.
4. Add 150 ml of broth, simmer until the water evaporates.
5. Add the rest of the broth, stir.
6. Load seafood, chili pepper into a frying pan with rice, pour in wine, salt, pepper, mix, cover and cook until the liquid evaporates.