For cooking perfect risotto rice "Arborio" from "Mistral".

Pre-prepared seafood, I had mussels and cooked frozen shrimp, allow them to thaw spontaneously.

Very finely chop the onion and slices garlic.

It is better to take for the preparation of thick-walled pan or skillet. In olive oil fry until transparent onion and garlic.

Add rice "Arborio" from "Mistral" and fry in oil stirring constantly. By the way, frying the rice in butter is the secret of correct preparation of any risotto. Rice thus "sealed," and when cooked, the starch comes out very slowly, which contributes to maintaining the desired consistency. The best chefs say that it is necessary to listen to the sounds, and if mixing wooden paddle squeaks, the rice is ready. Add dry white wine and let it evaporate.

To cook risotto, we'll need broth. In this case fish. I prepare the fish stock from the heads of salmon with the addition of pepper, Bay leaf and salt. The soup must be fresh and not concentrated, because it amplified the smell can "kill" the aroma of rice. Another important point Sol. It must be present in the broth because the salt in the rice when cooking risotto is not accepted. Filter the broth, bring to a boil and keep on the stove near the risotto pan. Start with one ladle to add the broth to the rice. Stirring constantly with a wooden spatula. Gradually pour in broth, one ladle, as they absorb liquid. The rice should not be dry, if it is not enough moisture when it's properly done. It is proved that the risotto is cooked 17 minutes.

10 minutes before ready add the seafood. Stir.

Add freshly ground black pepper and a seasoning mix of Italian herbs.

Pour in the risotto cream at room temperature.

Add the grated Parmesan. Mix everything.

Try. A good risotto is soft, but the willingness should be al dente (to the tooth). How do you know that risotto is ready? There are 2 indicator ("evidence"): deep polypaudio the sound of the risotto mantecato and the effect of "wave" in the plate.

Serve the risotto in a deep dish, from hot. There is the spoon. Optionally sprinkle with a mixture of Italian herbs. Enjoy the taste!