My sister visiting from California left yesterday, and when I closed the door after her, I had to stop for a moment and wait for my heart to steady itself; to readjust to not having her close enough so that I could see her and feed her and touch her.
I am going to make a risotto. I need to make something that demands my constant attention and affection.
Halve 3 cloves of garlic. Saute it in your best olive oil, one that speaks to you and moves you. Add one medium finely diced onion. Keep it cooking over a low heat for at least twenty minutes. Season with kosher salt, and add a sprig of fresh thyme. Dissolve a pinch of saffron in a few spoonfuls of hot water and add that to the onion. Add the 1 1/2 cups of risotto. Stir for 30 seconds. Pour in a cup of a dry white wine that you love. Over medium/low heat, reduce until nearly gone. Right as the liquid is about to leave you, add a ladleful of hot, homemade stock. Keep stirring, gently and thoroughly. Season with salt as you go. Continue to add stock until the rice is al dente, just beginning to give when you bite into a grain.
Off the heat add a few tablespoons of room temperature butter. Fold in sauteed shrimp and top with braised mussels. Sprinkle with parsley, and serve.