A Cook's Notes on Dill: Risotto with Seafood and Dill
(Page 2 of 2)
August/September 1993
By Carolyn Dille
Meanwhile, sauté the shrimp in 1 tablespoon of olive oil for about 11/2 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 the butter in a large casserole that can be used on the stove, cover, and sweat the diced onion and the 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 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.
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