As you know, Mike and I recently celebrated our 12th anniversary. We enjoyed a wonderful dinner out (which reminds me we need to try to create that appetizer recipe) and whipped up a special dinner at home. When we have date nights at home there are two types of cuisine that dominate the scene – sushi and Italian. The sushi is usually ordered from our favorite local restaurant, but sometimes made at home, and the Italian dishes although varied are always homemade.
Now usually when we prepare a date night meal it’s typically something that the kids aren’t too thrilled about eating, so we serve the kids one of their favorites (pizza, chicken nuggets, waffles, etc.) earlier in the evening. This time, however, we figured given their love of seafood we’d introduce them to Seafood Risotto.
Risotto is easily one of our favorite Italian dishes, and we’re not strangers to making it. (Well, at least Mike isn’t.) On our last anniversary we enjoyed a Champagne risotto.
Then there was our lobster risotto while touring Maine last summer.
And we’ve had a few seasonal varieties, including a strawberry-rhubarb risotto
and pumpkin risotto.
The preparation for today’s seafood risotto is fairly standard. Feel free to refer back to any of the above recipes for a step-by-step how-to. For this post, we’ll just highlight some of the special ingredients used in this version which include seafood of course!
We even had a bottle of Romanian wine, courtesy of one of Mike’s students at the end of the semester, which kept us in tune with our international theme of the month. We’ve never had a Romanian wine before and this one was described as a sweet red wine. It was definitely more toward the sweet end of reds than the dry, but was much more complex than we were expecting and a decent match with the risotto. The kids obviously didn’t get the wine, but they got to enjoy some cranberry juice in wine glasses which they thought was very exciting.
As for the risotto itself, it was wonderful. Full of seafood deliciousness. Mr. N requested two helpings and said it was a strong 3-1/2 spoons. Miss A, while not really sold on the rice part of the dish, ate every last drop of seafood and said it was 100 spoons. They are definitely seafood lovers.
It’s no surprise that Mike and I also enjoyed this dish. I think the only difference is next time I would use fresh mussels. They are just so much better fresh, but when time doesn’t allow, the frozen variety is a good stand-in. The saffron laced risotto was 3 spoons for both Mike and I. A very strong three spoons.
Cheers all! Now we’re off to enjoy another one of our favorite things – the sunshine!!!
Print this recipe: Seafood Risotto