My sister and her partner Barbara arrived in town tonight. I cooked up some shrimp and scallops along with risotto and asparagus for dinner. The seafood was just thrown in a pan with some melted butter and cooked for 2-3 minutes until done. Then I removed the seafood, added another 2 tsp. of butter along with chopped shallot and cooked for 2-3 minutes. Once the shallots had cooked, I returned the seafood to the pan to coat it with the sauce and served it up immediately. Before cooking the seafood, I made some risotto. That is always a bit of a labor of love but worth it. You just saute some onions in a pot for 1-2 minutes, add 1 1/2 cups of arborio rice and cook for another minute. Then add 1 cup of chicken broth. Stir frequently until broth is absorbed and add another cup. Do this until 5 cups of broth have been absorbed, about 18-20 minutes. The key is stirring the rice frequently but you can drink some wine while doing it so that the time passes quickly. All in all, it was a great meal for a Friday night.