Fisherman's Risotto

Method

1. Prepare the fish broth and set aside.
2. Clean and cut the squid into small pieces. Sauté in a pan with a drizzle of olive oil.
3. Remove the squid and add a clove of garlic to the same pan.
4. Shell the seafood (mussels, scampi, shrimp), reserving some for decoration.
5. Deglaze with white wine.
6. Add the fish broth and the juice from the seafood.
7. Add color with a little fresh tomato fillet or cherry tomatoes.
8. Add the rice and cook, adding broth as needed.
9. At the end of cooking, stir in a drizzle of oil and serve.