Squid, mushroom and tuna risotto

Preparation steps

• Chop the onion into rings and chop the garlic. Saute sliced ​​onion in ten tablespoons of olive oil and when it turns yellow, add chopped garlic and let it simmer lightly. When it starts to get color add a bunch of chopped parsley and cover with a couple of tablespoons of warm water.
• Add the squid and legs and simmer, seasoning with a mixture of spices and a little oregano if desired. Add the champignons and cover with warm water. After simmering for a few minutes, cover with trade winds and add chopped tuna pieces from the can. This will slightly thicken the juice. With constant stirring, add the rice, cover with water to the desired density, mix and make sure that the rice does not stick to the bottom of the bowl. Towards the end of cooking, add white wine, let it boil a little more and simmer so that the rice absorbs the liquid and is absorbed. Do not add rice until the squid has got the desired softness so that it is not hard.