Before fully launching myself into the deliciousness of this seafood risotto, I just wanted to make a note to any of my readers that might have felt bewildered each time they visited my blog and observed a slightly different look over the last few weeks or so.
Let me explain. I got the Custom Design package from WordPress. Even though one of my main objectives was to put a custom header (with what type design, I wasn’t too sure then) with a shorter height than what comes with this Triton Lite theme, which is 270 pixels I think, which is huge. Then a whole series of things happened simultaneously. I realised I could play around with the colours. Oh gosh, I reconfirmed to myself that orange is a horrendous colour to work with. I also discovered the wonderful world of fonts, and of which learning about fonts is now a new hobby of mine. Then came the crucial part about making a short header. I had next to zero knowledge of programming nor CSS (though I had done a minimum amount). Along the way I made a ton of discoveries of slight modifications I could do – and did – just to improve the details.
Finally, I learnt how to insert a shorter custom header two days ago. Yay! I momentarily felt like a bit of an expert with that achievement. I hope I’ll me more consistent in my blog design as from now on, than at changing, for example, the colour of my lipstick. Sorry!
Ok, now onto the seafood risotto, or risotto frutti di mare as it’s called in Italian.
This is my other favourite risotto, along with the mushroom risotto. I do make it very well, and I did learn to make it from my Italian friend too.
Ingredients (serves 6): 700g fish, 300g prawns, 1 handful muscles, 2 medium squids, 2 cloves garlic, fresh parsley, rice, 1 glass white wine, water, salt, white pepper, 2 teaspoons olive oil.
I used monkfish, which has an amazing smooth flavour. I got the lady in the fish shop to keep the spine of the fish for me.
Prepare by cleaning and cutting the seafood and cutting the long antennas from the prawns. Boil the spine of the fish to make broth.
In a separate big saucepan, heat the olive oil. Add the garlic (cut in pieces), parsley and all the seafood. Stir for a few minutes until it looks more or less cooked. Take out all the seafood and keep in a separate bowl. Add rice – a rounded rice adequate for risotto – and the white wine. Stir. Add, spoon by spoon, the fish broth, stirring all the while. Add broth and stir. Repeat until the rice is cooked. Once it’s cooked, add the seafood and stir it all into the rice.
Serve with chilled white wine.
Enjoy your meal!