*  Exported from  MasterCook  *
 
                        RISOTTO WITH SEAFOOD & DILL
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 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 (optional)
    1       c            Freshly grated Parmesan
                         -- (optional)
 
   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
   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.
   
   * Source: The Herb Companion, August/September 1993 *
   Typos by: Karen Mintzias
  
 
 
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