Scallop-Zucchini Risotto

Ingredients

• 1 1/4 L / 5 cups clam juice
• 1 large onion, chopped finely
• 2 stalks celery, diced
• 125 ml / 1/2 cup soft butter
• 500 ml / 2 cups Italian Arborio rice, not rinsed
• 125 ml / 1/2 cup dry white wine
• 2 medium zucchini, seeded and diced
• To taste salt and freshly ground pepper
• 454 g / 1 lb small scallops, trimmed, rinsed and blotted dry
• 150 ml / 2/3 cup 35% cream, heated
• 125 ml / 1/2 cup dill leaves, snipped