Spanish Seafood Risotto

Ingredients:
1 cup rice
1/2 cup squids
1/2 cup of white wine
1/2 cup shrimp
1/4 cup baby scallops
1/2 cup roasted and sliced red and green bell peppers
3 baby zucchini, halved
1 tomatoes, cubed
2 Tbsp sofritto
1 tsp red chilli flakes
3 cloves of garlic, minced
1/2 white onion, chopped
5 cups or chicken stock
1/4 cup Cotija , grated
Method:
Heat chicken broth in a pot and simmer.

Heat 1 tablespoon oil, add saute the shrimp. Keep aside. Do the same with the squids and the baby zucchinis just a minute or so. Keep aside

Add  2 tablespoon oil and saute the onions, garlic for 2 to 3 minutes. Then add a tsp of red chili flakes. Then add the rice and toss it well with the oil. You can add the sofritto now Then add the white wine and saute till the liquid is absorb by the rice. Now add the broth a cup at a time and cook the rice until done. Keep stirring This will take about 30 to 45 minutes.  Once cooked add the shrimp, squids, the bell peppers. Stir and cook for another 3 to 4 minutes.
Remove from heat add the Cotija and serve the risotto topped with zucchinis