text copyright 2015 Art of Living PrimaMedia,Inc /Maria LIberati
Santo Stefano….the day after Christmas has become the National Day of Leftovers, and also the Santo Stefano (Day after Christmas marke)t- in Avezzano- is the largest in Abruzzo, Italy..even Santa and his horse were there today!
After Christmas Eve and Christmas Day feasts there is always something leftover ..and too good to throw away. My leftovers happen to be lots of seafood from Christmas Eve..so for A Santo Stefano lunch I am preparing Risotto with the leftover seafood (shrimp, eel, clams, mussels)..
Seafood Risotto with Leeks
3 tablespoons of extra virgin olive oil
2 fresh leeks
4 cups of warm vegetable broth
1 cup of arborio or carnaroli rice
1 pound of pieces of seafood-shrimp, flounder, eel, squid, clams, mussels-any combination will do
1 clove garlic
Place olive oil in saute pan and garlic clove and chopped leeks, saute for 2 minutes, place in seafood pieces, saute for 2 minutes more, then place in rice and pour in dry white wine. Stir, when wine has evaporated pour in 3/4 cup broth, stir, when broth has evaporated pour in another 3/4 cup broth and continue until rice is al dente (usually 16-18 minutes). Serve hot with sprinkle of chopped fresh parsley on top
For more recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
