Risotto with saffron and seafood

Ingredients

Cooking

Boil seafood and saffron for 3-4 minutes, then remove them, leaving the broth.
Use olive oil and fry small cubes of shallots until they become transparent.
Add rice and cook everything stirring until the oil is completely absorbed.
Add wine and 2 minutes later add the broth.
Cook everything over medium heat, constantly stirring and adding broth until it's al dente.
Then add a portion of seafood, cheese and olive oil, mix thoroughly.
Put everything on plates and smooth it.
Before serving add seafood and chopped chives.

Try

Seafood-cocktail "Classic" boiled IQF