Risotto with shrimp and squid

Ingredients: northern shrimp borealis, squid commander borealis, rice for risotto — 250 g, onion — 1 pc., white wine — 50 g, water 500 ml, parmesan — 50 g, aromatic herbs: basil, oregano, salt, pepper to taste.
  1. Defrost the squid, cut them into rings and fry for 1-2 minutes in a frying pan.
  2. Defrost and peel the shrimp. They are ready to eat and do not require cooking.
  3. Cut the onion into cubes and fry in a pan until lightly golden.
  4. Add rice to the onion, fry all together for 2 minutes.
  5. Add the wine to the rice and continue to heat until it has completely evaporated, giving the risotto its flavor.
  6. Add water to the pan and stand on the stove until ready. Readiness is determined by taste — when the rice becomes aldente, it is ready, most importantly, to digest.
  7. Add finely chopped basil and oregano to the finished risotto.
  8. Combine the risotto with cooked seafood.
  9. Season the finished dish with grated parmesan cheese. Add salt and pepper to taste.