Risotto With Seafood & Dill
Description
This luxurious Risotto with Seafood & Dill combines the earthy richness of Arborio rice with the briny sweetness of fresh shrimp, clams, and mussels. The dish is elevated by a homemade seafood broth made from shells and dill, ensuring every spoonful is packed with depth and aroma. The rice is stirred patiently until it reaches a perfect al dente texture, releasing its natural starches to create a velvety, creamy sauce. Fresh dill and green onions add a bright, herbaceous finish that cuts through the richness.Ingredients
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 (such as Manila clams, mussels, and scallops) in the white wine in a tightly covered pan, one kind at a time. Remove them as they open and place in a dish.
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Strain the liquid from the shellfish 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, three or four dill sprigs, the coarsely chopped onion, bay leaf, and fish broth or clam juice to the strained liquid.
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Simmer the mixture for about 15 minutes, then strain again and measure the broth. You should have at least 2 quarts; add more wine or water if necessary to equal this amount.
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Season the broth with salt and pepper to taste. Heat to just below a simmer and keep warm.
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Meanwhile, saute 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 that can be used on the stove. Cover and sweat the finely diced onion and minced garlic over medium-low heat until the onion is softened.
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Add the Arborio rice, stir well, and reduce the heat. Saut the rice gently for about 10 minutes.
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Stir in about 2 cups of the warm broth. Raise the heat to medium-low.
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Continue stirring the risotto and adding more broth, about 1/2 cup at a time, as soon as the previous addition of liquid has been absorbed.
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Meanwhile, remove the leaves from five or six dill sprigs and chop them finely.
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Cook the risotto until it is creamy and the rice is al dente, which should take 16 to 20 minutes total.
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Two or three minutes before the risotto is done, stir in the bivalves, shrimp, chopped dill, and green onions.
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When the dish is heated through, remove it from the heat. Season with additional salt and pepper if needed. If the risotto is too thick, add more hot broth.
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Serve immediately. Pass lemon wedges and cheese if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Cholesterol 180mg60%
- Sodium 650mg28%
- Total Carbohydrate 55g19%
- Dietary Fiber 2g8%
- Sugars 3g
- 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
To make the broth richer, you can use a mix of fish and chicken broth.
Do not rinse the shrimp shells before adding them to the broth, as they contain flavor. However, ensure they are clean of any debris.
If you don't have fresh dill, you can substitute with fresh tarragon or parsley, though the flavor profile will change slightly.
Risotto is best served immediately. It thickens as it sits, so have extra warm broth on hand to loosen it if needed before serving.
For a vegetarian version, substitute the seafood broth with vegetable broth and omit the shrimp and bivalves, adding mushrooms or asparagus instead.
