In my case 10 fingers plus 2 needles knitting to make all the gifts that I promised myself I would make. Diligently they drum on the fabric whether a washcloth, afghan, cap or scarf.
Harry Potter and Doctor Who kept me company as I worked and even took a break to make clam risotto. Risotto is fun since you have to keep stirring for 20 minutes. This one was prepared with canned minced clams, which on their own sound gross, but believe me it rocked!
3 cans of minced clams
A handful of herbs ( I used sweet basil, lemon basil and parsley)
3 sundried tomato halves
3 finely chopped scallions
1-1/2 cups arboro rice
6 cups just below boiling water
A handful of frozen peas
Salt and pepper
Saute the herbs, chopped tomatoes and scallions in olive oil (about 2tbsp – I used some of the oil from the tomatoes). While this is getting soft and the flavors are melding, drain the clams and reserve the liquid. To the clam juice add the zest of one lemon and the juice from 2 lemons. To the clams, add a handful of frozen peas.
Adjust the veggies to medium high and add the rice. Toast for about 5 minutes and keep stirring. Add the clam/lemon juice (should be about 2 cups) and keep stirring. As the rice thickens add more water one cup at a time. When the rice is done (about 20 minutes, check for yourself) add the clam and peas. Cook for about 3 minutes. Adjust the seasoning and I added some feta to the bowl after I dished myself up some.
It was fantastic.