It’s been a long time since I’ve made seafood risotto. Heat doesn’t usually make me want to stand over a hot stove!
The other day, the awful midwest heat wave finally broke … and I was finally in the mood to cook again. Extreme heat just really does nothing for my desire to be in the kitchen!
My husband looked pretty ecstatic when I offered to make a seafood risotto for supper that night – not only was it the first time I’d cooked in a few days, but it was also the first time I’d made risotto since getting all kinds of risotto’ed out in Training for MasterChef last winter. I’d made so much risotto back then – it was something I hadn’t made before getting accepted for the show – that I was pretty sure I never wanted to make it again.
So, here’s what I whipped up: a great basic seafood risotto. I used what we had on hand, but there is plenty of room to adapt this recipe to your own tastes, or what YOU have on hand. Add some saffron, add some fresh or dried herbs of your choice, or add some clams or mussels… even crab. Yum!
This makes a fair amount of risotto, but it freezes pretty well – Porter loves to bring leftovers to work for lunches.
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