Risotto is an elegant dish, perfect for entertaining.

Do all your prep work ahead of time and store ingredients in the fridge, and the dish will only take about 30 minutes of cooking time.

• In medium saucepan, combine water and broth and heat over low heat. Keep mixture on heat.

• In large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 3 minutes. Add rice; cook and stir for 3 minutes.

• Start adding broth mixture, a cup at a time, stirring frequently, adding liquid when previous addition is absorbed. When only 1 cup of broth remains to be added, stir in celery, dill, wine, fish fillets, shrimp, and scallops to rice mixture. Add last cup of broth.

• Cook, stirring constantly, for 5–7 minutes or until fish is cooked and rice is tender and creamy. Stir in butter and serve.

Arborio Rice

Arborio rice is a short-grain rice that contains a lot of starch. When cooked in broth and stirred, the rice releases much of that starch, which combines with the liquid to form a creamy sauce. If you can' find true Arborio rice, long-grain or medium-grain rice will work just as well. The risotto just won' be quite as creamy.