Friday, September 4, 2009

Sweet liquor to dull the pain


Last week, Patrick and I made risotto all'ammiraglia from Lidia Bastianich's book La Cucina di Lidia. After having dinner at Felidia with my good friends, I decided to make risotto.


I used shrimp stock instead of water and I think it turned out fairly well.



I think next time I will steam the clams whole instead of shucking them. I found it tedious and unnecessary.


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1 comment:

  1. D.A. KrólakSeptember 5, 2009 at 9:40 PM

    Love it, yum. In return for making my mouth water I will - make you some of my yummy skrimp & baby spinach risotto...you'll love it & provide the stock ~

    Shucking sucks

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