{"id":6877,"date":"2015-12-26T14:20:11","date_gmt":"2015-12-26T21:20:11","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=6877"},"modified":"2015-12-26T14:20:11","modified_gmt":"2015-12-26T21:20:11","slug":"happy-santo-stefano-and-a-risotto-with-seafood-and-leeks","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2015\/12\/26\/happy-santo-stefano-and-a-risotto-with-seafood-and-leeks\/","title":{"rendered":"Happy Santo Stefano and a Risotto with Seafood and Leeks.."},"content":{"rendered":"<p>text copyright 2015 Art of Living PrimaMedia,Inc \/Maria LIberati<br \/>\n&nbsp;<br \/>\nSanto Stefano\u2026.the day after Christmas has become the National Day of Leftovers, and also the Santo Stefano (Day after Christmas marke)t- in Avezzano- is the largest in Abruzzo, Italy..even Santa and his horse were there today!<br \/>\n<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.marsicalive.it\/wp-content\/uploads\/2014\/12\/fiera-di-santo-stefano-avezzano-mercato-bancarelle-11.jpg\" alt=\"\" \/><br \/>\n&nbsp;<br \/>\nAfter\u00a0 Christmas Eve and Christmas Day feasts there is always something leftover ..and too good to throw away. My leftovers happen to be lots of seafood from Christmas Eve..so for A Santo Stefano lunch I am preparing Risotto with the leftover seafood (shrimp, eel, clams, mussels)..<br \/>\n&nbsp;<br \/>\n<strong>Seafood Risotto with Leeks<\/strong><br \/>\n3 tablespoons of extra virgin olive oil<br \/>\n2 fresh leeks<br \/>\n4 cups of\u00a0 warm vegetable broth<br \/>\n1 cup of arborio or carnaroli rice<br \/>\n1 pound of pieces of seafood-shrimp, flounder, eel, squid, clams, mussels-any combination will do<br \/>\n1 clove garlic<br \/>\n&nbsp;<br \/>\nPlace olive oil in saute pan and garlic clove and chopped leeks, saute for 2 minutes, place in seafood pieces, saute for 2 minutes more, then place in rice and pour in dry white wine. Stir, when wine has evaporated pour in 3\/4 cup broth, stir, when broth has evaporated pour in another 3\/4 cup broth and continue until rice is al dente (usually 16-18 minutes). Serve hot with sprinkle of\u00a0 chopped fresh parsley on top<br \/>\n&nbsp;<br \/>\nFor more recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition<br \/>\n<a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2015\/12\/cover.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"background-image: none; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border: 0px;\" title=\"cover\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2015\/12\/cover_thumb.jpg?resize=187%2C244&#038;ssl=1\" alt=\"cover\" width=\"187\" height=\"244\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>text copyright 2015 Art of Living PrimaMedia,Inc \/Maria LIberati &nbsp; Santo Stefano\u2026.the day after Christmas has become the National Day of Leftovers, and also the Santo Stefano (Day after Christmas&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6877","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=6877"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6877\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=6877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=6877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=6877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}