Risotto with Seafood & Dill
Ingredients 1 pound shrimp, (16-24 count) 3 pound bivalves, (assorted, in shell - Manila clams, small mussels, & scallops) 1 cup wine, dry, white 1 water 1 bn dill 1 each onion, fi...
Ingredients
- butter, approx
- onion, approx
- garlic, approx
- salt, approx
- oil, approx
- cheese, approx
- rice, approx
- cream, approx
Directions
- 1
Ingredients 1 pound shrimp, (16-24 count) 3 pound bivalves, (assorted, in shell - Manila clams, small mussels, & scallops) 1 cup wine, dry,
- 2
Reserve the shells to enhance the broth
- 3
Heat the other shellfish, one kind at a time, in the wine in a tightly covered pan
- 4
Remove them as they open to a dish
- 5
Strain the shellfish liquor into a pot through a sieve lined with rinsed white paper toweling or tripled cheesecloth
- 6
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
- 7
Simmer about 15 minutes, then strain and measure the broth
- 8
You should have at least 2 quarts