Shellfish Risotto

Preparation info
  • 8

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This luxurious risotto, composed of a wealth of seafood, gets an additional burst of fresh flavor from the dill added right at the end.


  • 2 pounds mussels, well scrubbed and bearded (see Note)
  • ½ cup dry white wine


  1. Place the mussels in a pot with the white wine, and bring to a boil. Lower the heat and simmer until the mussels open, about 5 minutes. Drain the mussels and strain the cooking liquid through several layers of cheesecloth. Remove the mussel shells and discard them. Set the mussels and reserved liquid aside.
  2. Heat the oil in a large flameproof casserole or dutch