Risotto repast
Risotto with Scampi I have this friend who is passionately fond of prawns. I thought I’d do a prawn recipe for her and settled on a prawn risotto that I rather like making. Well, it really ought to be a seafood risotto, with some lobster, clams and mussels thrown in as well. But risotto with prawns – whether scampi or even some biggish shrimps – is just as yummy. In fact, to some it may taste even better, for clams and mussels are a bit of an acquired taste. My first brush with risotto was tragic, though. It was years ago, in Rome. I was an impecunious young journo, travelling on a shoestring and staying in a grotty little bed and breakfast off the magnificent Via Nazionale. When dinner time approached, I headed into one of those roadside trattorias jam-packed with tourists. I waited patiently for a table. The prospect of sitting al fresco and digging into Italian cuisine while being attended by dishy looking Italian waiters seemed wildly appealing. I had read about the...