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Risotto with Seafood & Dill

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Recipe

A succulent seafood dish made with shrimp, mussels, clams and white wine.

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound shrimp
(16-24 count)
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1 pound mussels
in shell preferable Manilla
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1 pound sea scallops
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1 pound clams
in shell
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1 cup wine
dry, white
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1 x water
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1 bunch dill weed
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1 each onions
finely diced
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1 each bay leaves
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1 quart fish broth
-or- 16 oz bottled clam juice
*
3 tablespoons vegetable oil
olive
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2 tablespoons butter
unsalted
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1 each onions
coarsely chopped
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3 each garlic
cloves, minced
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2 cups rice
arborio
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4 each scallions, spring or green onions
trimmed with about 4 inches green and cut in 1/2 inch lengths
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1 x salt
to taste
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1 x black pepper
freshly ground, to taste
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1 x lemon
wedges, optional
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1 cup Parmesan cheese
freshly grated (optional)
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Ingredients

Amount Measure Ingredient Features
453.6 g shrimp
(16-24 count)
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453.6 g mussels
in shell preferable Manilla
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453.6 g sea scallops
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453.6 g clams
in shell
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237 ml wine
dry, white
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1 x water
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1 bunch dill weed
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1 each onions
finely diced
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1 each bay leaves
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0.9 l fish broth
-or- 16 oz bottled clam juice
*
45 ml vegetable oil
olive
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3E+1 ml butter
unsalted
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1 each onions
coarsely chopped
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3 each garlic
cloves, minced
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473 ml rice
arborio
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4 each scallions, spring or green onions
trimmed with about 4 inches green and cut in 1/2 inch lengths
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1 x salt
to taste
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1 x black pepper
freshly ground, to taste
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1 x lemon
wedges, optional
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237 ml Parmesan cheese
freshly grated (optional)
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Directions

Shell and devein the shrimp, rinsing only if necessary. Reserve the shells to enhance the broth.

Heat the other shellfish, one kind at a time, in the wine in a tightly covered pan. Remove them as they open to a dish.

Strain the shellfish liquor into a pot through a sieve lined with rinsed white paper toweling or tripled cheesecloth. Add the shrimp shells, about 2 cups of water, three or four dill sprigs, the coarsely chopped onion, bay leaf, and fish broth or clam juice. Simmer about 15 minutes, then strain and measure the broth. You should have at least 2 quarts; add wine or water if necessary to equal this amount. Add salt and pepper to taste. Heat the broth to just below a simmer and keep warm.

Meanwhile, sauté the shrimp in 1 tablespoon of olive oil for about 1½ minutes, or until just pink. Transfer the shrimp to the dish with the other shellfish.

Place the remaining olive oil and butter in a large casserole that can be used on the stove, cover, and sweat the diced onion and garlic over medium-low heat. When the onion is softened, add the rice, stir well, and reduce the heat. Sauté the rice gently for about 10 minutes, then stir in about 2 cups of broth. Raise the heat again to medium-low. Continue stirring the risotto and adding more broth, about ½ cup at a time, as soon as the previous addition of liquid has been absorbed.

Meanwhile, remove the leaves from five or six dill sprigs and chop them. The risotto will be creamy and the rice al dente when it is done, in 16 to 20 minutes. Two or three minutes before this point, stir in the bivalves, then the shrimp, chopped dill, and green onions if desired. When the dish is heated through, remove it from the heat and add salt and pepper. If the risotto is too thick, add more hot broth.

Serve immediately. Pass lemon wedges and cheese if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 61025% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 767mg 32%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 5%
Sugars g
Protein 124g
Vitamin A 18% Vitamin C 43%
Calcium 33% Iron 133%
* based on a 2,000 calorie diet How is this calculated?
 

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