Squid Risotto

Preparation:

Preparation: Cut the cleaned squid into rings and put them in a pot with oil, garlic, salt and pepper, sprinkle with wine, cover and cook for about 20 minutes. Separately, open the mussels and add them to the squid. Brown the rice in butter, dilute with the filtered mussel broth. Complete the cooking by adding the squid and mussels to the risotto and, lastly, the chopped parsley.