- Vegetable broth - 750 milliliters
- Rice - 300 Grams
- White dry wine - 200 Milliliters
- Shrimp - 250 Grams
- Mussels - 250 Grams
- Parmesan - 75 Grams
- Bulb - 1 piece
- Garlic - 2 Teeth
- Olive oil - 50 milliliters
- Butter - 30 Grams
We take a thick-bottomed frying pan and melt the cream and olive oil there. In this oil fry finely chopped onion and garlic until golden. Then throw into the frying pan a raw rice and fry along with onions and garlic for 2-3 more minutes. The rice must absorb the oil. Add wine and fry in rapid fire for 8-10 minutes to complete boiling of wine. When the wine is evaporated almost completely - we reduce the heat and pour a little broth into the pan. As one portion of the broth evaporates, a new one is poured in, so that the rice is cooked all the time in the broth. This will take about 20 minutes. 5 minutes before the rice is ready, we add shrimps and mussels. Add salt, pepper and mix. When the rice is ready - remove it from the fire, add a little butter, sprinkle with grated parmesan and fresh herbs. Stir and let stand for 3-4 minutes under the lid. Done! A fragrant and delicate risotto can be served to the table.
Servings: 3-4