Red wine risotto and squid

Preparation

1. We put the onion in quarters, the tomato, the crushed tomato and the pepper in the glass and chop 5 seconds, speed 4. We lower the remains of the lid and walls.

2. We add the oil and program 6 minutes, spoon speed, varoma temperature.

3. Add the clean and chopped squid and cook 5 minutes, spoon speed, varoma temperature, left turn.

4. We add the rice and program 1 minute, temperature 100 °, speed 1, left turn.

5. While we heat in the microwave or over the fire in a saucepan, the broth and wine together until it almost boils.

6. We pour it into the glass, add the fried tomato and program 15 minutes, temperature 100 °, speed 1, left turn. During the first 5 minutes we will cook with the beaker removed to allow the alcohol to evaporate.

7. When they have passed 12 minutes, we taste the salt rice and correct it if necessary. Depending on the wine used (if it is not sweet), the rice may have a slight acid touch, which we can correct by adding a teaspoon of sugar at this point. We let it finish cooking.

8. When the time is over, we take out of the glass and pour into a source. Add the butter and stir carefully so that it melts and mixes with the rice.