Clams and trout in risotto

When you’ve got a fridge full of leftovers, risotto is the dinner for you.  We had the tail end of last weekend’s clam harvest, the leftover clam topping from last night’s pizza bash, some liquid from the mussels we cooked on Monday, and a lovely little trout Kevin bagged this afternoon.  And, oh yeah, there were still a few collard greens we’d cooked with a roast chicken a couple of days ago.

An onion, some mushrooms, a little vermouth and chicken stock, and arborio rice, and it’s dinner.