Risotto With Seafood And Dill
Description
This luxurious seafood risotto brings the flavors of the coast to your dining table. The creamy Arborio rice is slowly simmered in a rich, homemade fish broth infused with shrimp shells and dill, creating a deep, savory base. Tender bivalves like clams, mussels, and scallops open in the steam, releasing their briny juices into the dish, while plump shrimp add a sweet finish. Fresh dill and green onions provide a bright, herbal contrast to the rich, buttery rice. It is an elegant yet approachable main course perfect for date nights or special family dinners. Serve immediately with crusty bread to soak up the creamy sauce.Directions
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Shell and devein the shrimp, rinsing only if necessary. Reserve the shells to enhance the broth.
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Heat the assorted bivalves (clams, mussels, scallops) in the white wine in a tightly covered pan, one kind at a time. Remove them as they open to a dish and set aside.
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Strain the shellfish liquor from the pan into a pot through a sieve lined with rinsed white paper toweling or tripled cheesecloth.
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Add the reserved shrimp shells, about 2 cups of water, the dill stems, the coarsely chopped onion, bay leaf, and fish broth or clam juice to the strained liquor.
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Simmer the broth for about 15 minutes, then strain again and measure. You should have at least 2 quarts; add wine or water if necessary to equal this amount. Season with salt and pepper to taste.
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Heat the broth to just below a simmer and keep warm over low heat.
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Meanwhile, sauté the shrimp in 1 tablespoon of olive oil for about 1-1/2 minutes, or until just pink. Transfer the shrimp to the dish with the other shellfish.
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Place the remaining olive oil and butter in a large casserole or heavy-bottomed pot. Sweat the finely diced onion and minced garlic over medium-low heat until softened.
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Add the Arborio rice to the pot, stir well to coat with oil, and reduce the heat. Sauté the rice gently for about 10 minutes until the edges become translucent.
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Stir in about 2 cups of the warm broth. Raise the heat to medium-low to bring to a gentle simmer.
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Continue stirring the risotto frequently and adding more warm broth, about 1/2 cup at a time, as soon as the previous addition of liquid has been absorbed.
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The risotto will be creamy and the rice al dente when it is done, in 16 to 20 minutes.
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Two or three minutes before the rice is done, stir in the cooked bivalves, shrimp, chopped dill leaves, and green onions.
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When the dish is heated through and the rice is tender, remove it from the heat. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.
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If the risotto is too thick, add more hot broth to reach desired consistency. Serve immediately with lemon wedges.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 7g35%
- Cholesterol 180mg60%
- Sodium 450mg19%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to discard any clams or mussels that do not open during cooking.
Keep the broth warm throughout the cooking process; adding cold liquid will slow down the cooking and prevent the rice from releasing its starches properly.
Risotto is best served immediately as it continues to thicken as it sits.
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