Shrimp and Fennel Risotto
6 ounces medium shrimp (12 to 15), peeled and deveined
1 small onion, chopped
1 small fennel bulb, chopped
1 cup chicken broth
3 cups water
1 tablespoon unsalted butter
2/3 cup Arborio rice
1/4 cup dry white wine
2 tablespoons parsley, chopped
Halve shrimp lengthwise and in a bowl season with salt.
In a 1 1/2-quart saucepan bring broth and water to a simmer.
Meanwhile, in a 2-quart heavy saucepan cook onion and fennel in butter over moderately low heat, stirring, until softened.
Add rice to the onions and cook, stirring, 2 minutes. Increase heat to medium and add wine. Cook mixture, stirring, 1 minute. Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 18 to 20 minutes total. There may be broth left over.
Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes. If desired, thin risotto to desired consistency with some leftover broth.
Stir in salt and pepper to taste, sprinkle parsley over the top and serve risotto immediately.
This was a my first attempt at risotto. I’ve always been intimidated by it. I thought that it was super complicated. I was very pleased to find out that it was not. It’s actually pretty easy and definitely delicious. This is a lighter version as it traditionally has cheese but you could sprinkle some parmesan to serve.
I will say this is a recipe that needs your full attention. You need to stir the rice constantly until it’s finished which takes about 2o minutes. Not a great recipe if you’ve got a couple of kids tugging on your apron.