Recipe of Seafood risotto

Ingredients

• 1 cup Arborio rice
• 1 onion
• 1/2 red pepper
• 1/2 green pepper
• 2 cloves garlic
• 2 calamari in rings
• 1 octopus tentacle (cooked)
• 8 oysters
• 12 prawns
• 1/2 cup peas
• 1/2 cup white wine
• 3 cups seafood broth
• Salt, pepper, saffron
• 1 tablespoon butter
• 1 tablespoon grated cheese

Directions

1. 1

   In a splash of olive oil, sauté the onion, peppers and garlic, salt and pepper. Add the squid rings, cook for about 2 minutes and then remove the rings from the pot and set aside for the end.

2. 2

   Add the rice, stirring so that it doesn't stick and add the wine, until it evaporates.

3. 3

   Now add the broth little by little with a ladle, stir and as it is consumed add more broth until the rice is almost at its cooking point. Add the peas and then the prawns and oysters.

4. 4

   After about 3 to 4 minutes, add the chopped octopus and the squid rings, mix everything and put the butter with the grated cheese, stir and finally add saffron powder. Cook for another 2 to 3 minutes over low heat.

5. 5

   And it serves immediately