A friend mentioned she was in a seafood mood for the last long weekend of summer. That called for risotto. We used a recipe adapted from The Art of Simple Food by Alice Waters, using homemade vegetable stock instead of chicken (this batch was made with some red cabbage, giving it a pretty pink color). Added before serving: seared scallops. Topping it off was grilled whole Branzino. Yum.
Stef McDonald Communications 