How long can I store leftovers?

Store in an airtight container in the fridge for up to 2 days.

Can I make this ahead?

It's best enjoyed fresh, but you can prep ingredients and marinate seafood in advance.

What can I use instead of shrimp and calamari?

Substitute with scallops or white fish like cod for different textures.

Is there a vegetarian version?

Swap seafood for mushrooms and use vegetable broth for a vegetarian risotto.

Can I freeze the risotto?

Freezing is not recommended as it can affect the creamy texture.

Creamy Croatian Dill Flavored Seafood Risotto with Lemon Zest

Name: Creamy Croatian Dill Flavored Seafood Risotto with Lemon Zest
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 200g shrimp, peeled and deveined; 200g calamari rings; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 cloves garlic, minced; 300g Arborio rice; 125ml dry white wine; 1 liter seafood stock, kept warm; 50g grated Parmesan cheese; 2 tablespoons fresh dill, chopped; Zest of 1 lemon; Salt and pepper to taste

A taste of the Adriatic with aromatic dill and zesty lemon

This savory risotto blends tender seafood with fragrant dill and lemon zest for a comforting yet elegant dish.

1 h 10 min
4
Intermediate

Ingredients

For the Seafood Marinade

200g shrimp, peeled and deveined

200g calamari rings

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

For the Risotto Base

2 tablespoons unsalted butter

1 medium onion, finely chopped

2 cloves garlic, minced

300g Arborio rice

125ml dry white wine

1 liter seafood stock, kept warm

For the Finishing Touches

50g grated Parmesan cheese

2 tablespoons fresh dill, chopped

Zest of 1 lemon

Salt and pepper to taste

Preparation

Marinating the Seafood

Combine ingredients

In a bowl, combine shrimp, calamari, lemon juice, olive oil, salt, and pepper.

Mix well

Mix well to ensure even coating.

Refrigerate

Cover and refrigerate for at least 30 minutes.

Preparing the Risotto Base

Melt butter

In a large pan, melt butter over medium heat.

Sauté onion and garlic

Add onion and garlic, and sauté until soft and translucent.

Coat rice

Stir in Arborio rice, ensuring each grain is coated with butter.

Do not rinse the rice; its starch is needed for risotto's creamy texture. Stir continuously to prevent the rice from sticking.

Cooking Process

Sauté Seafood

After marinating, briefly sauté shrimp and calamari until just cooked through. Set aside.

Build Risotto

Add white wine to rice, stirring until absorbed. Gradually add warm seafood stock, a ladle at a time, stirring frequently and allowing it to absorb before adding more.

Finish Dish

Once rice is al dente and creamy, stir in Parmesan, sautéed seafood, dill, and lemon zest. Adjust seasoning with salt and pepper.

Plating & Serving