Step 1

Heat oil in a large saucepan with a lid over medium heat, add onion and garlic, and cook, stirring occasionally, until onion has softened (6-7 minutes). Stir in rice and zest and cook until the rice is coated (2 minutes). Add wine and cook until reduced by half (5 minutes). Add stock, cover, and cook, until rice is tender (15 minutes).

Step 2

Remove lid, add lemon juice and vongole to pan, cover and cook until vongole have open and rice is cooked (20 minutes). Discard any unopened vongole.

Step 3

Meanwhile, for dill oil, combine ingredients in a small bowl, season to taste and stir to combine.

Step 4

To serve, divide mixture between bowls and spoon over dill oil.