@rami1998 22 February 2022 more from that month

Italian risotto with seafood ... For a special lunch from the Italian cuisine, learn with my lady's kitchen the ways of making delicious and delicious seafood recipes, try our recipe today and share your opinion on the taste Ingredients - Vegetables: Peas: 5 tablespoons (green) Onion: 1 piece (small size / chopped) Parsley: half a cup (chopped fresh) Garlic: half a teaspoon (chopped) Fish broth: two and a half cups (or vegetables) Olive oil: a third of a cup Butter: 3 tablespoons (unsalted) Short-grain rice: a cup and a third Mussels: 8 pieces (small) Mussels: 8 pieces (peeled and chopped) Squid: 4 ounces (cleaned and cut into thin rings) Olive oil: a tablespoon (extra virgin) Parmesan cheese: ½ cup (freshly grated) - Salt, to taste Black pepper: to taste (freshly ground) How to prepare In a small saucepan, heat fish broth or vegetable broth, and set aside. In a large saucepan over moderate heat, heat olive oil. Then add 1 tablespoon of butter and onion and stir occasionally (not to color) for 5 minutes. Add the rice and toss for a minute without letting the rice or onions get any color. Add the stock until the rice is about half an inch thick, and simmer over a low heat. Stirring occasionally, until the rice absorbs some of the broth, for 8 minutes. Add oysters, mussels, squid rings, green peas and tomatoes, while continuing to stir from time to time until the seafood and rice are cooked for another 6 minutes. Add more to the stock, as needed. Remove the risotto from the heat and add the parsley, garlic, olive oil, grated Parmigiano cheese and the remaining 2 tablespoons of butter. Stir well to distribute the starch in it and make the risotto creamy. Season to taste with salt and pepper, and serve immediately. It is one of the most delicious and beautiful dishes, especially when it is prepared in this way