Tomato risotto with salami and seafood

Name: tomato risotto with salami and seafood
Total time: 25 min
Yield: 4
Ingredients: 400 gram tomato cubes; 1 liter vegetable stock; 1 liter Meat bouillon; 4 tablespoon olive oil; 3 shallot shredded; 1 onion shredded; 2 clove garlic finely chopped; 100 gram salami in cubes; 300 gram risotto rice; 1 dash Red wine; 300 gram mixed seafood freezer; 2 spring / forest onion in rings

Try this delicious risotto! Perfectly combined with salami and seafood.

2 clove garlic finely chopped
100 gram salami in cubes
300 gram risotto rice
1 dash Red wine
300 gram mixed seafood freezer
2 spring / forest onion in rings

Kitchen Stuff

baking form for mini muffins, greased

Directions

Mix the tomato cubes with juice through the broth. Heat 3 tablespoons of olive oil and fry the shallots and garlic. Bake the salami for about 2 minutes.
Stir in the rice and cook until the grains shine. Extinguish if necessary with a dash of red wine. Add a ladle of tomato stock and heat until it is absorbed by the rice.
Put a portion of the seafood through. Repeat until the rice is smooth.
Add the rest of the olive oil and serve sprinkled with the spring onions. Tasty with lemon.