Risotto with seafood and pod beans

Method

1. 01

   If you cook without white dry wine, then either do not risk and add seafood to the rice at the very end and cook them for about 5 minutes, or do not get carried away with the liquid and cook a drier risotto, i.e. with a minimum amount of water, so that the seafood is as if squeezed with rice and not digested. Use special varieties of rice for risotto or, as a possible home option, some round-grain varieties. Fragrant Italian herbs are, for example, marjoran, oregano and parsley.

2. 02

   Prepare ingredients on the list.

3. 03

   Onions are added finely, and garlic just crush with a knife and sweat them on vegetable oil for a couple of minutes on medium heat.

4. 04

   Prepare seafood: thaw them, cut the squid into pieces, peel the shrimp.

5. 05

   Pour rice into the pan and let it be saturated with oil (sometimes not vegetable, but cream). Rice for risotto is recommended ... do not wash! But you decide it yourself. In my experience, some rice producers are quite clean.

6. 06

   After 2-3 minutes, pour the wine and add fragrant herbs.

7. 07

   Next, add seafood and beans (fresh or thawed).

8. 08

   Then pour a portion of hot water or broth, about 250-300 ml and bring to boiling.

9. 09

   Then cook on medium or low heat under the lid, lying down as the liquid is absorbed into the rice.

10. 10

    About the middle of the boil, pour a second portion of liquid (hot water or broth).

11. 11

    Keep cooking, surviving, maybe you will need more liquid. I made risotto drier than it could be. The time of cooking rice for risotto is indicated on its packaging and can be from 17 to 25 minutes. In almost finished risotto, add cayenne pepper. It is at the end that there was a special aroma, and not sourness from this pepper.

12. 12

    Remove the garlic, add the grated cheese and mix the risotto well.

13. 13

    The seafood risotto is ready.