So mom, here you go, my attempt at witty on 18 hours sleep in 3 days time.
So this year we decided no wine Monday through Thursday. Great. We'll save money! Lose weight! Sleep better!
It was REALLY going well (yes I know it's only been 2 weeks). Then budget week hits and you work, and work and work. And then it's Thursday, you have no meetings but have a ton of work and are trying to motivate your staff. You are home before 7 and what's a girl to do?? NO wine??? Hmmm. Shawn had the perfect solution - make something for dinner that requires wine - and we'll have to drink it because we're going out tomorrow night after work :) I am fundamentally opposed to wine that has been open for more than 24 hours. I mean, who cares if it's been in that bottle for 5 years, once it's open it's got to be consumed! And consumed preferably that night just in case, you know, the alcohol evaporates.
So seafood risotto (with wine) was on the menu.
I make a lot of risotto - we both love it. We've experimented on risotto made with beer and laughing cow cheese (um yeah, don't know why) and thanksgiving turkey risotto (thanks Kristin), and just about every type imaginable.
But this one, WOW. And to be fair, maybe wow because I haven't cooked for 5 days, and my meals have consisted of granola bars, wings and a few m&m's in the bottom of my desk drawer.
And yeah, this glass of Pinot Bianco is going down soooooooooooooooooooo nicely. Budget week is exempt from the no wine rule this year and back at it next Monday.
3 cups bottled clam juice
2 1/2 cups water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice (10 ounces)
Pinch of saffron threads
1/2 cup dry white wine
1 tablespoon unsalted butter
1 shallot, minced
1/2 pound cooked shrimp, cut into thirds
1/2 pound lump crab meat, picked over
2 tablespoons chopped flat-leaf parsley
1/2 cup mascarpone cheese
In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the parsley and mascarpone. Serve immediately.