Cool Risotto with seafood

Delicate risotto with shrimp, squid and mussels will not leave anyone indifferent. Seafood risotto is my favorite risotto option.

Ingredients

• Small squids (cut into rings) - 4 pcs.
• Peeled shrimps - 230 g
• Mussels in shell (peeled) - 230 g
• Rice for risotto - 1.75 cups
• Dry white wine - 2/3 cup
• Olive oil - 2 tbsp. l.
• Butter - 4 tbsp. l.
• Onions (finely chopped) - 1 pc.
• Garlic (finely chopped) - 2 cloves
• Bay leaf - 2 pcs.
• Hot fish broth - 6.5 cups
• Salt to taste
• Ground black pepper - to taste
• Fresh parsley (chopped) for garnish

Directions

1. In a large saucepan over medium heat, heat the wine, put the shrimps and squid in it, cover and cook for about 2 minutes. Remove the seafood from the saucepan and transfer to a plate.
2. Remove mussels with damaged or open shells. Put the rest in a saucepan, cover and cook for 2-3 minutes. Remove unopened shells. Drain the rest and remove the meat from the shells. Reserve the liquid from the pan.
3. Heat olive oil and butter in a large, heavy saucepan. Pour the onion into a saucepan, fry, stirring occasionally, for 3-4 minutes.
4. Put the garlic, bay leaf in a saucepan and add rice, stir. Cook, stirring occasionally, for about 2-3 minutes.
5. Add broth with mussels and fish broth into a saucepan (add liquid one ladle at a time, letting each new portion evaporate). Cook until the liquid is completely evaporated and the rice is cooked, about 15 minutes.
6. Add seafood to the risotto, cover and cook for a couple of minutes. Remove the bay leaf, salt and pepper the risotto to taste.
7. Transfer the risotto to a serving platter, sprinkle with parsley and serve immediately.