- Exported from MasterCook
RISOTTO WITH SEAFOOD & DILL
8 Preparation Time :
Categories : Main dish Fish
Seasonings
Amount Measure Ingredient -- Preparation Method -- -- --
1 lb Medium shrimp (16-24 count)
3 lb Assorted bivalves (in shell)
-- such as Manila clams,
-- small mussels, & scallops
1 c Dry white wine
Water
1 bn Dill
1 sm Onion -- finely diced
1 Bay leaf
1 qt Fish broth -- -OR-
16 oz -Bottled clam juice
3 tb Olive oil
2 tb Unsalted butter
1 sm Onion -- coarsely chopped
3 Garlic cloves -- minced
2 c Arborio rice
4 Green onions -- trimmed with
-- about 4 green and cut -- in 1/2-inch lengths
Salt
Freshly ground pepper
Lemon wedges
1 c Freshly grated Parmesan
-- Shell and devein the shrimp, rinsing only if
necessary. Reserve the shells to enhance the broth.
Heat the other shellfish, once 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, 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.
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. Saute 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 1/2 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
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.
Source: The Herb Companion, August/September 1993
Typos by: Karen Mintzias - - - - - - - - - - - - - - - - - -
