Shrimp And Fennel Risotto
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
59
Sourness
44
mins
Prep time (avg)
3.1
Difficulty
Ingredients:
170 g
Shrimp (medium 12 to 15)1 small
Onion1 cup
Chicken Broth3 cups
Water1 tbsp
Unsalted Butter2 cup
Arborio Rice1 cup
White Wine (dry)Directions:
1
Peel and devein shrimp
2
Halve shrimp lengthwise and in a bowl season with salt
3
Finely chop onion
4
Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers
5
Halve bulb lengthwise and discard core
6
Finely chop bulb
7
Finely chop enough reserved fronds to measure about 2 tablespoons
8
In a 1 1/2-quart saucepan bring broth and water to a simmer and keep at a bare simmer
9
In a 2-quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring, until softened
10
Add rice and cook, stirring, 2 minutes
11
Increase heat to moderate and add wine
12
Cook mixture, stirring, 1 minute
13
Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed
14
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
15
(There will be broth left over
16
) Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes
17
If desired, thin risotto to desired consistency with some leftover broth
18
Stir in fennel fronds if using and salt and pepper to taste and serve risotto immediately
19
Peel and devein shrimp
20
Halve shrimp lengthwise and in a bowl season with salt
21
Finely chop onion
22
Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers
23
Halve bulb lengthwise and discard core
24
Finely chop bulb
25
Finely chop enough reserved fronds to measure about 2 tablespoons
26
In a 1 1/2-quart saucepan bring broth and water to a simmer and keep at a bare simmer
27
In a 2-quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring, until softened
28
Add rice and cook, stirring, 2 minutes
29
Increase heat to moderate and add wine
30
Cook mixture, stirring, 1 minute
31
Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed
32
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
33
(There will be broth left over
34
) Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes
35
If desired, thin risotto to desired consistency with some leftover broth
36
Stir in fennel fronds if using and salt and pepper to taste and serve risotto immediately