1/2 kilo squid, cleaned and sliced into rings
2 tbsp. oil
2 tsp. olive oil
1/4 cup white wine
4 cloves garlic, pounded
1/2 cup onions, diced
1/2 cup red and green pepper
1/2 cup tomatoes, diced
1/4 tsp. basil leaves
1/4 tsp. oregano powder
salt, pepper, vetsin to taste

RISOTTO:
2 tbsp. cooking oil
2 tsp. olive oil
6 cups cooked rice
1/2 cup soup stock
1/4 cup butter
1/2 cup grated cheese

Saute squid in oil. When cooked, add white wine. Remove from heat and set aside. In separate pan, saute garlic, onions and peppers. Add remaining ingredients. Adjust seasonings and add squid mixture. Simmer until crisp tender. Pour on top of rice.

RISOTTO:
Saute cooked rice in oil. Add butter and cheese. Place rice in Pyrex dish and top with squid mixture.