Crab and Corn (And a Bit of Lobster) Risotto

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I think sometimes I love things like crab and lobster more the second day, when I get to mess around with the leftover meat and be all creative and pretend i'm an Iron Chef (in my head).  Okay, not that Iron Chef part.  That would be silly!

Anyway, we had some crab parts left after Friday's seafood feast…

Risotto With Really Wild Mushrooms

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I could eat risotto every day if I didn't like so many other foods as well.

On Saturday I made a large batch of risotto and I used some wild mushrooms that our friend, John, had picked in the fall.  (This is why I've called the mushrooms "Really Wild" rather than just plain ol' "Wild.")  John was on a mushroom-foraging kick for quite a while, and fortunately he shared some of his findings with us.

Risotto with Artichoke Hearts, Crabmeat and Shrimp

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I made this last night.  I first made risotto about 4 years ago, I think, and kicked myself for not making it sooner.  It's ultimate soft starchy comfort food, and once you've got the basic procedure down, you can be as creative as you want.