Cut the vegetables for the broth into small cubes.
Bring the broth or water to a boil and spread the vegetables all at once.
1. cook the broth more than we need, let it remain better than it is not enough
2. do not add salt
3. vegetable broth should stand on a small fire until the risotto is done
In a saucepan with a thick bottom, heat the olive oil and spread the garlic directly in the skin, pre-crushing it with the flat side of the knife. Do with a minute and remove it. You just need to make the oil was fragrant from garlic.
Cook on a saucepan 1 Cup of rice. You can take a normal round figure.
Onions finely cut.
Send onion in garlic oil. Gild.
Spread the rice and do, stirring until the rice is as if transparent (“glass”).
Add white and dry wine to the rice. Preparing spices. I took a teaspoon: oregano, mint, Basil, rosemary. You can take just a mixture of Italian herbs, it is freely sold in stores.
Cook the rice until complete evaporation of the alcohol, stirring occasionally.
Add spices and mix.
And now we begin a ladle to add the broth with vegetables. Added a scoop, cook until it is absorbed fully. Again, add the scoop. Broth with vegetables stay on low heat all the time!
The mussels and squid been frozen. Defrost them completely, rinse and dry with a paper towel.
With the last scoop of vegetable broth, add squid with mussels and salt to taste. Stir. A glass of rice takes about 6-7 scoops of broth.
The liquid is all absorbed. Remove from the heat. Grate cheese on a grater. Cheese, ideally Parmesan. You can take any cheese you like.
In the hot risotto spread the cheese and mix.
Risotto is better to eat immediately, freshly prepared. It’s very, very tasty. Add pepper if desired. I’m just in love with him!