The Origins behind


Mother’s Day & a Delicious Seafood Risotto to Celebrate it. 


By Crave


Before all the presents, flowers and lunches dedicated to the most precious female figure in our lives started happening, Mother’s Day started out in the U.S.A as a day dedicated to mourn women, remember fallen soldiers, and work for peace. The cause evolved later over the years to make it a more sentimental positive occasion, celebrating Mothers all over the world by showing them love and gratitude.

Generally, Mother’s Day is celebrated between the months of March and May on different sides of the world, with the exception of some countries like Luxembourg in June, Costa Rica and Thailand in August, Argentina in October, and Russia in November.

Traditionally, mothers are given flowers, cards, and/or gifts. Later on, brunches and dinners also played an important role in making that occasion more special for mothers.  Even better, we’ve picked out a delicious silky rich risotto folded in seafood and red sauce, just in case you decide to cook something special for your mother.

How to make a really good risotto?

Use short grain (Arborio) rice – Egyptian rice works very well because of its starchy nature which gives risotto its creamy texture, when it breaks down.

Keep your stock simmering in a pot, beside the one you’re using for the risotto, so it eases the cooking process. If it’s cold it won’t work.

Don’t over stir the risotto because it will get air and therefore won’t make it as sticky as you need it to be.

Be careful not to overcook the rice till it’s mushy; it needs to be al-dente just like pasta, soft but with a bite to it.

Vegetables added should be cooked separately so they retain their texture, and don’t lose it in between the risotto starch.

Cheese should always be added at the end so it doesn’t get the risotto sticky during the cooking process, but rather gives you the desired silky texture you need.






Sea Food Risotto (Serves 4-5 persons)

1 Tbsp olive oil

1 Onion, chopped

2 Garlic cloves, chopped

5-6 Cups seafood stock (chicken stock if not available)

2 Cups Arborio rice

1 Kilo assorted shellfish & shrimps deveined

1 Tbsp butter

¼ Cup cooking cream (optional)

2 Tbsp tomato paste/puree

½ Cup freshly grated Parmesan cheese

3 Tbsp chopped green onions (green part) & parsley for garnish

Salt and pepper to taste


Sautée your onions in oil for about three minutes until soft, then add stock and garlic and bring to a boil, reducing heat to medium and letting it simmer for about 5-6 minutes. Add the rice (unwashed) and let it simmer for about 12-15 minutes, stirring constantly so the rice absorbs all the stock and releases starch making it creamy.  Add the seafood after it has been cleaned and diced, leave shrimp whole but make sure it’s clean from any veins on its back (deveined). Season risotto with salt and pepper and continue to cook for about 6 minutes. Add tomato puree and fold in well twice then remove off heat and add butter, cheese and green onions and leave for 5 minutes to settle. Serve in dish bowls and garnish with parsley.


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