Cut the vegetables for the broth into small cubes.
Bring the broth or water to a boil and put the vegetables right away.
1. we cook more broth than we need, let it stay better than it will not be enough
2. do not add salt
3. vegetable broth should be infused over low heat until the risotto is ready
In a saucepan with a thick bottom, heat the olive oil and put the garlic right in the peel, having previously crushed it with the flat side of a knife. Hold it for a minute and take it off. You just need the oil to be fragrant from garlic.
Cook 1 cup of rice in a saucepan. You can take an ordinary round figure.
Finely chop the onion.
Fry the onion in garlic oil. Gilding.
Spread the rice and cook, stirring, until the rice becomes transparent ("glass").
Add white and dry wine to the rice. We prepare spices. I took a teaspoon each: oregano, mint, basil, rosemary. You can just take a mixture of Italian herbs, it is freely sold in stores.
Cook the rice until the alcohol has completely evaporated, stirring occasionally.
Add spices and stir.
And now we start adding broth with vegetables with a ladle. Add a spoon, cook until it is completely absorbed. Add the measuring spoon again. Keep the broth with vegetables on low heat all the time!
Mussels and squid were frozen. Completely defrost them, rinse and dry them with a paper towel.
Add squid and mussels to the last spoonful of vegetable broth and add salt to taste. To interfere. A glass of rice takes about 6-7 spoons of broth.
The liquid is all absorbed. Remove from the heat. Grate the cheese. Cheese, ideally parmesan. You can take any cheese you like.
Put the cheese in the hot risotto and mix.
Risotto is better to eat immediately, freshly prepared. It's very, very tasty. If desired, add pepper. I'm just in love with him!