Mixed seafood risotto is not something I would order at a restaurant. This is because you never know the quality of seafood they will put into the dish.
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 🙂 This risotto recipe does not quite fill the bill, being rice and not pasta but it is Italian!
I forgot to check the battery of my camera and so this photo was taken with my blackberry!
- 15mls 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
- 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
Click on the links for conversions and notes.
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.