If you’re in a hurry, Seafood Risotto isn’t the dish with which to start out, although it’s deliciously rewarding if you’re patient. To do it right requires almost a constant stir as you slowly add more of the liquid to the rice. The only way to screw it up is to not cook it long enough to let the rice absorb all the liquid. And sometimes you have to add more liquid (white wine is nice) to be sure it’s tender enough. Your tongue will tell you.
One good recipe is at http://www.myrecipes.com/recipe/seafood-risotto-10000001842344/. You can add peas or edamame, leeks or shallots, but skip the clam juice and double up on the Meyer lemons! They’re fresh this time of year and really give the recipe a nice zing. Mushrooms are good too, but don’t use those boring white ones. Choose baby portobella or crimini – and add your white wine to the chicken stock.
If you don’t have the time, a perfectly acceptable substitute can be found at Trader Joes in the freezer section (Risotto with mushrooms) or at Costco. They have a good prepared Risotto (also with mushrooms) that can be heated in the microwave. Both choices are great if you’re pressed for time.
Be inventive, be daring. Give it a try!