Risotto by the Bard of Bat Yam, Poet Laureate of Zion

The most obstreperous part about making something, also the best,
Is existing in the reality of middle,
Sustaining an act of rigorous radical imagination,
I simmered a broth: onion, lemon, a big handful of mint.

The phone did ring. With my left
Hand I answered it,
Sautéing the rice, then adding the mixed shrimp sea food broth
Slowly, one ladle at a time, with my right. What’s up?

The miracle of risotto, it’s easy to miss, is the moment when the husks dissolve,
Each grain of rice releasing its tiny explosion of starch.

God help you take it off the heat just then, let it sit
While you shave the parmesan into paper-thin curls,
It must be perfectly creamy,
But still have a bite.

There will be dishes to do,The moon will rise,

A cacophony of hoots, cackles, and wails.
Residuals of Tastes and Smells
Light intoxication  half bottleiced Chardonnay





Ingredients:

5 cups chicken or seafood broth, plus more as needed
1 (8-ounce) bottle clam juice
1/2 teaspoon saffron threads, crushed
2 tablespoons extra-virgin olive oil
1/4 cup minced shallots (about 2)
2 cups arborio or carnaroli rice
1/2 cup dry white wine
1/2 pound bay scallops
1/2 pound medium shrimp, peeled and deveined
1/2 pound squid (calamari) tubes, sliced into rings
1 teaspoon fine sea salt
2 tablespoons finely chopped fresh parsley


Method:
Heat broth, clam juice and saffron to a boil in a medium saucepot. Reduce heat and keep simmering.

Meanwhile, heat oil in a large saucepot over medium-high heat. Add shallot and cook until translucent, about 2 minutes. Stir in rice and toast cook until translucent, about 2 minutes. Stir in wine and cook, stirring constantly, until liquid is absorbed.

Set timer for 14 minutes and begin to add saffron broth, 1/2 cup at a time, stirring each time until most liquid is absorbed. After 14 minutes, stir in scallops, shrimp, squid and salt. Continue to cook and stir, adding broth 1/2 cup at a time until rice is al dente and seafood is just cooked through, about 6 minutes (you may not use all broth). Stir in parsley and serve.