I know the type of friend I am, kind, loyal and helpful. Sometimes my willingness to assist people has ended up as being a negative but mostly I love being there for my friends. But, sometimes I have to just step back or walk away. I have a friend who only ever sends me an SMS when she needs information. I have another friend who will call me at any hour of the day or night, if she needs my opinion – which she never listens to. Then I have a friend who makes plans with me and cancels 5 minutes before we are meant to meet. I have friends who never pop in to visit yet expect to see me once a week! I also have friends who are caring and loving and for whom I would go to the end of the earth for. It is these friendships that make being who I am so worthwhile.

In the generosity of friendship many a meal has been shared. Each one tells its own story – some good and some not so good. Each memory can be savoured like a taste of the perfect dish. This meal is inspired by friendships, no matter the nature of them. It is my love for anything Italian that made me join Presto Pasta Nights – and the friends I have made through this community of like minded people are worth knowing, and not only for their comfort meals of pasta

I forgot to check the battery of my camera and so this photo was taken with my blackberry! 

MIXED SEAFOOD RISOTTO

Recipe inspired from Le Creuset

ingredients:

1 tablespoon olive oil

30g butter

1 clove garlic, chopped

2 shallots, chopped

200g Arborio rice

500mls vegetable stock, heated

125mls white wine

2 saffron fronds, added to the wine

200g prepared and cooked mixed seafood

a pinch of dried chilli flakes

15g fresh rocket, chopped

30g grated drunken pecorino cheese

freshly ground black pepper for seasoning

method:

add the olive oil and 15g butter to a large frying pan and heat

add the garlic and the shallots and sauté over a medium heat until soft

add the rice and cook until the rice starts toasting

add the chilli flakes

add the stock one ladle at a time stirring occasionally and keeping the risotto simmering

do not add the next ladle until all the stock has been absorbed

when you have one ladle of stock left, add the seafood and the stock and stir until the seafood is warmed through

stir in the pecorino until it melts and then add the rocket

give it one more stir and take off the heat

season with the pepper and add the rest of the butter

stir until the butter has melted and serve straight away

Printable Version

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Ruth from Once Upon A Feast, the founder of PPN.

Tandy

Top of Page