Name: Risotto with mussels and calamari
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Zucchini - 150 gram; Carrot - 1 PC.; Cauliflower - 6 PC.; Green peas - 1/2 Art.; Bouillon - 2 L; Olive oil - 2 tbsp; Garlic - 2 clove; Bulb onions - 1 PC.; Rice - 1 Art.; Dry white wine - 100 Ml; Oregano - 1 Tsp; Rosemary - 1 Tsp; Mint - 1 Tsp; Basil - 1 Tsp; Seafood - 200 gram; Salt - 1 Tsp; Black pepper - 1/8 Tsp; Parmesan - 50 gram

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Risotto with mussels and calamari

For the broth

1. Zucchini 150 gram

2. Carrot 1 PC.

3. Cauliflower 6 PC.

4. Green peas 1/2 Art.

5. Bouillon 2 L

Risotto

1. Olive oil 2 tbsp

2. Garlic 2 clove

3. Bulb onions 1 PC.

4. Rice 1 Art.

5. Dry white wine 100 Ml

6. Oregano 1 Tsp

7. Rosemary 1 Tsp

8. Mint 1 Tsp

9. Basil 1 Tsp

10. Seafood 200 gram

11. Salt 1 Tsp

12. Black pepper 1/8 Tsp

13. Parmesan 50 gram

How to cook deliciously - Risotto with mussels and calamari

1. Stage

Cut the vegetables for the broth into small cubes.

2. Stage

Bring the broth or water to a boil and put the vegetables all at once. IMPORTANT: 1. Make more broth than we need, better left than not enough 2. do not salt 3. keep the vegetable broth on low heat for as long as the risotto is made

1. Stage. Risotto with mussels and calamari: Bring the broth or water to a boil and put the vegetables all at once. IMPORTANT: 1. Make more broth than we need, better left than not enough 2. do not salt 3. keep the vegetable broth on low heat for as long as the risotto is made

3. Stage

In a thick-bottomed sauté pan, heat the olive oil and place the garlic directly in the skin, crushing it with the flat side of a knife. Cook it for a minute and then remove it. You just need to let the oil get fragrant from the garlic.

1. Stage. Risotto with mussels and calamari: In a thick-bottomed sauté pan, heat the olive oil and place the garlic directly in the skin, crushing it with the flat side of a knife. Cook it for a minute and then remove it. You just need to let the oil get fragrant from the garlic.

4. Stage

Prepare 1 cup of rice per casserole. You can take regular, round rice. Finely chop the onion.

5. Stage

Sauté the onions in the garlic oil. Gild it.

6. Stage

We put the rice and do, stirring until the rice is kind of transparent ("glassy").

1. Stage. Risotto with mussels and calamari: We put the rice and do, stirring until the rice is kind of transparent (

7. Stage

Add white, dry wine to the rice. Prepare the spices. I took a teaspoon each: oregano, mint, basil, rosemary. You can take just a mix - Italian herbs, it is freely available in stores.

1. Stage. Risotto with mussels and calamari: Add white, dry wine to the rice. Prepare the spices. I took a teaspoon each: oregano, mint, basil, rosemary. You can take just a mix - Italian herbs, it is freely available in stores.

8. Stage

We make the rice until the alcohol is completely evaporated, stirring.

9. Stage

Add spices and stir.

10. Stage

Now we start adding a scoop of broth and vegetables. Add a scoop, do until it is completely absorbed. Add a scoop again. We keep the broth and vegetables on low heat the whole time!

1. Stage. Risotto with mussels and calamari: Now we start adding a scoop of broth and vegetables. Add a scoop, do until it is completely absorbed. Add a scoop again. We keep the broth and vegetables on low heat the whole time!

11. Stage

I had frozen mussels and calamari. I thawed them completely, rinsed them, and dried them with a paper towel. That way there won't be that pungent seafood smell.

12. Stage

With the last scoop of vegetable broth, add the calamari and mussels and salt to taste. Stir. About 6-7 scoops of broth per glass of rice.