Quote:
Originally Posted by Sparklehorse
It certainly doesn't need to be stirred constantly but I don't think that's where the work is necessarily. If Coltrane was looking at a Fisherman's Risotto recipe, there is likely a whole separate process to preparing the fishy part of the dish. I make a lot of risottos too but it sure ain't weeknight cooking.
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Typically, they're made with shellfish, like shrimp and scallops. The preparation is virtually zero if you buy them pre-peeled and deveined. You just toss them into the pan for the last couple of minutes to cook.
