Risotto with shrimp and squid

Directions

1. 1

   Step 1

   

   Rinse the rice until the water runs clear. Wash and peel the parsley root, celery stalk, and shallot. Peel the onion and garlic. Thaw, wash, and clean the squid and shrimp, leaving the tails on. Prepare a pot, sieve, grater, and a deep skillet.

2. 2

   Step 2

   

   Pour 4 cups of water into a pot. Cut the celery stalk into 2-3 pieces and add it to the water. Add the whole shallot. Place the pot over high heat and bring the water to a boil. Reduce the heat to medium, add ⅓ tsp salt and ⅕ tsp black pepper. Simmer the broth for 20-25 minutes until the vegetables are soft. Remove the pot from the heat, take out the vegetables that are no longer needed. Strain the broth through a sieve.

3. 3

   Step 3

   

   While the broth is simmering, bring 1 cup of water to a boil. Place the squid in a heatproof bowl and pour ¾ cup of hot water over it. Let the seafood sit in the water for 1-2 minutes, then rinse it, remove any remaining skin and film, and cut out the cartilage plate. Cut the squid into strips about 4-5 mm thick.

4. 4

   Step 4

   

   Place the saffron in a small bowl or cup, add ¼ cup of hot water. Stir and let it sit until the solution is needed. Dice the onion into 3-4 mm cubes, crush the garlic with the flat side of a knife.

5. 5

   Step 5

   

   Place a skillet over high heat and melt the butter in it. Add the vegetable oil and add the shrimp and squid strips. Sauté them until lightly browned, stirring, for 1-2 minutes. Transfer the seafood to a plate.

6. 6

   Step 6

   

   Add the onion cubes and crushed garlic to the oil mixture in the skillet, reduce the heat to medium. Cook, stirring, for 3-4 minutes, until the pieces are soft and golden.

7. 7

   Step 7

   

   Remove the garlic from the skillet, add the rice. Toast it, stirring constantly, for about 1 minute. Pour the wine over the grain, cook everything, stirring, for 3-4 minutes, until the wine has almost completely evaporated.

8. 8

   Step 8

   

   Add about ⅓ of the vegetable broth to the rice in the skillet. Cook everything, stirring occasionally, for 5-6 minutes, until the grain absorbs all the liquid. Add another ⅓ of the broth, cook until absorbed for another 5-6 minutes. Add the remaining broth and cook the rice until done for another 5-6 minutes.

9. 9

   Step 9

   

   Add the saffron solution to the rice, add the squid strips and shrimp. Add the remaining salt and pepper. Mix everything well and heat for 1-2 minutes. Finely grate the Parmesan into the risotto, mix again, and remove the skillet from the heat.

10. 10

    Step 10

    

    Sprinkle the risotto with shrimp and squid with chopped green onions and Parmesan. Garnish with lemon slices.