Coming home from a lovely weekend in Lucca a seafood risotto will be a great way to close. Chop 2 white onions, 4 garlic cloves and a small spicy pepper. Fry in a mixture of 1 spoon of olive oil and 1 teaspoon of real butter. Add the risotto rice (1 small cup of 120 grams for 2) and stir. When the rice becomes glazy add 1 small cup of white wine and a pinch of saffron. Add 1 tablespoon of dry oregano and 1 teaspoon of turmeric for extra color. While stirring regularly, add the broth (chicken or vegatable) little by little until the rice is soft (will take approximately 15-20mins). Towards the end of cooking time add the mixed seafood (I used a defrosted frozen mixture –squid, scampi, mussels, vongole, 300 grams for 2). Combine with a rocket salad.