29 July 2010 – Risotto with baby shrimp and fennel; green beans

Comfort food for D’s bad day – he found out he has a lousy location for one of his important shows, so he comforted himself with a most excellent dinner. The weather has been grey and cold, so having a warm-me-up dish like risotto is not at all strange.

He made the risotto using a bit of the beef “stock” (really just water in which beef scraps from last Saturday were boiled) and a bunch of chicken stock from the freezer. Our freezer is fairly bulging with stocks of one kind and another. He used pre-cooked, tiny shrimp, and cut thin slices crosswise off a fennel bulb. He cooked some of the fennel in with the risotto from the start, and added some later, but I’m not sure how much later.

He also bought another bottle of this little $8 Pinot Grigio, which he really liked when he bought it a couple of days ago – a “staff pick” at the Bowl.

(Written the 31st)

This entry was posted in Risotto, Seafood as a flavoring and tagged , , , . Bookmark the permalink.

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