Seafood Risotto with Saffron and Dill recipe

One of the first truly fancy restaurants that I ever went to was in London. It was a tiny place with impeccable service and an ever-changing seasonal menu. I had a beautiful saffron risotto there once, gloriously blonde, flecked with fresh dill and studded with fresh seafood. I especially loved how the shrimps had been halved lengthwise resulting in perfect bite-size pieces that turned into curlicues when cooked. I dreamed so often about this dish, I had to experiment at home. After years of fine-tuning, the following recipe is an excellent reproduction.

Don't be afraid of risotto. Yes, you have to stir constantly, but don't be a slave to it. As long as you're paying attention nothing terrible will happen, even if you don't stir for a few minutes here and there. Saffron is available in most grocery and bulk stores and is definitely expensive, but it's used very sparingly and imparts a wonderful depth of flavour and colour to the dish. Gently crush it between your fingers before adding it to the liquid. The longer you let the saffron steep in the broth and cream, the more brilliantly yellow your risotto will be.

Serves 2 as a main course or 4 as a side dish
Generous pinch saffron threads
1 cup table cream
3 cups stock (fish, chicken or vegetable)
½ pound raw shrimp, peeled and deveined and halved lengthwise
¼ pound bay scallops
2 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon butter
½ cup finely chopped onion
2 cloves garlic, finely chopped
1 cup Arborio rice
¼ cup fresh dill, chopped fine
¼ cup grated Parmesan
salt & pepper
1. Combine the broth, cream and saffron in a saucepan and heat until warm. Keep at a bare simmer.
2. In a small bowl, combine the shrimp and scallops with 1 tablespoon of the lemon juice and salt and pepper. Set aside.
3. Heat 1 tablespoon of oil and the butter in a large skillet or saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic, and cook for 1 minutes more.
4. Add the rice stirring to until each grain is coated with the butter and oil. Add approximately 1 cup of the broth mixture and cook, stirring until the liquid has been absorbed. Continue cooking and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next. Cook until the rice is tender but firm in the centre, about 20 minutes total.
5. Place a large skillet over high heat to prepare for cooking the seafood.
6. Stir into the risotto the chopped fresh dill, the remaining tablespoon of lemon juice and the Parmesan. Season with salt and pepper.
7. Add 1 teaspoon of oil to the hot skillet. Add the shrimp and scallop mixture and sauté for 3 minutes until the shrimp have turned pink.
8. Top the risotto with the seafood and garnish with sprigs of dill and wedges of lemon. Serve immediately.