Pin It

I have no pictures of my families Thanksgiving meal this year.

Sadly 2,200 people in Orange County lost power from 2:30-5:30 on Thanksgiving day.

I know! Of all the days in a year, it had to be November 24th when all ovens, stoves, outlets and lights mysteriously shut off. THAT is the epitome of bad timing if you ask me.

I found myself being very thankful for light and power on Thanksgiving this year.

Fortunately, my mom cooked the turkey at 10 a.m. and the BBQ helped us bring the potatoes to a boil (really slowly), mix up some gravy and heat everything else through. And the power came on just in time for me to make Roasted Balsamic Glazed Vegetables too!

Come to think of it, our experience was probably not far off from how the pilgrims would have celebrated the first Thanksgiving. Despite the lack of power, we still managed to have a great Thanksgiving full of delectable foods.

Oh, and no one lost an arm while carving the turkey in the dark.

What does any of this have to do with the luscious risotto you see before you? Well, nothing to be honest.

It does bring me to showing you some awesome pictures of seafood that Chris captured though! My hunter-gatherer boyfriend is fully submerged in lobster season now.

These creepy looking things…

Turns into these beauties!

Have you ever seen a scallop inside it’s shell? It’s actually really cool looking!

Then when all the guts are cleaned out you get this…

Pretty cool huh? I’m having tons of fun cookin’ up his catches.

Although, I let him chop off the heads and boil the lobsters. That’s reallyyy not my forte.

Enjoy this creamy comfort food with a crisp glass of white wine and good company.

Creamy Seafood Rissotto

Adapted slightly from Food and Wine Magazine

Serves 6

Ingredients

1 tablespoon olive oil

1 cup chopped onions

4 cups chicken stock (seafood or vegetable also works)

2 cups white wine

2 cloves garlic, minced

1 tablespoon thyme, chopped

2 cups Arborio rice

2 lobster tails, cooked and chopped

14 scallops, cooked and chopped

1/2 cup asparagus, cut in 2 inch chunks

1/2 cup red bell pepper, diced

1 tablespoon butter

1/4 cup half and half

1/2 cup freshly grated Parmesan

3 tablespoons chopped green onions

2 tablespoons finely chopped fresh parsley leaves

Salt

Freshly ground black pepper

Directions

In a large pan or Dutch oven heat the olive oil. Add the onion, bell pepper, garlic and thyme, season with salt and pepper and cook over moderate heat until tender, about 5 minutes. Add the rice and asparagus and cook for about a minute, until moist. Combine the broth and wine and add 1 cup of liquid to the rice. Stir until the liquid is absorbed. Add another cup and cook over moderate heat, stirring constantly, until nearly absorbed.

Continue adding the liquid 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is thick and creamy sauce, about 20 minutes total. Season with salt and pepper.

Stir in the butter, seafood parmesan and parsley. Serve.

From the Little Yellow Kitchen,

Lauren