Sunday, May 20, 2012

Seafood Risotto and Sangria



Seafood risotto:
Bring chicken broth or clam juice to a simmer in a medium saucepan. In a large saucepan or a pot, heat olive oil over medium heat and cook chopped onion until translucent. Add arborio rice and stir to coat. Add dry white wine and cook until absorbed. Stir in broth. Add small chunks of octopus and peeled shrimps. Cook until the rice is al dente and the broth is absorbed. Stir in lemon juice and finely chopped Italian parsley. Sprinkle grated parmigiano reggiano over top.

White wine sangria:
In a pitcher, pour in moscato and add canned lychees and thin slices of green apple.


7 comments:

  1. I love your blog! Great photos, simple but tasty food and rubber ducks. My wife and I bought 3 rubber ducks for a small bathroom 3 years ago. What we didn't realize was that we would over twenty now. We have ducks from businesses, ducks from universities, ducks from Ireland and Germany, ducks for each holiday and pirate ducks.

    I am going to tweet this site, put it on my Facebook and put it on Pinterest for you and see if we can't get some comments for you.

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    1. Thanks for dropping by, Greg! Over 20 rubber duckies? That's really awesome. You can never have enough duckies! I'm glad you liked my blog, thanks for tweeting :)

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  2. Hey Ducky, the risotto looks delicious! Beautiful photos!

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    1. Hi Dude, thanks for dropping by! I love risotto, any kind, but seafood is my favorite :)

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  3. Seafood risotto is a wonderful dish to have for a supper! I enjoyed reading your blog as got some new ideas to prepare a different risotto!

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  4. Seafood risotto is a wonderful dish to have for a supper! I enjoyed reading your blog as got some new ideas to prepare a different risotto!

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    1. Thanks for the comment :) I love seafood risotto!

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