Italians prepare risotto with different additives. Only rice and wine remain unchanged. Unlike pilaf, this dish should turn out creamy. For this reason, the rice should be stewed over low heat and in a large amount of broth.
Ingredients
Step-by-step cooking recipe
Wash the mussels under running water.
Wash, peel and slice the squid.
Melt the butter in a frying pan, pour in the seafood and fry for 5-7 minutes, stirring frequently.
Squeeze the garlic through the press and turn off the heat after 3 minutes.
Chop the tomato and peeled onion, grate the carrots.
Fry onions and carrots in vegetable oil until golden brown.
Add the tomato and cook for another 5 minutes.
Pour in the washed rice and fry for 5-7 minutes over medium heat.
Add seafood, broth, wine, salt and spices. Simmer under the lid for 30 minutes.
