Italian Fish and Shellfish Recipes - Shrimp and Fennel Risotto Recipe

Ingredients

• 1 pound raw shrimp in their shells

• 1 small fennel bulb, sliced

• 4 parsley sprigs

• 1/2 onion, roughly chopped

• 1 small carrot, roughly chopped

• 4 1/2 cups water

• 1 1/4 cups dry white wine

• 1/2 cup butter

• 1/4 cup olive oil

• 2 1/2 cups risotto rice

• 1 garlic clove, crushed

• grated zest of 1/2 lemon

• fennel fronds, chopped

• 1/4 cup freshly grated Parmesan cheese

• salt and pepper

Serves 4-6

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Method:

1. Peel the shrimp and reserve the shells and heads. Put the shells, heads, and any roe into a large saucepan. Add the fennel, parsley, onion, carrot, and water. Bring to a boil, then simmer gently for 25-30 minutes.

2. Strain the stock, measure, and make up to 7 cups with the white wine and extra water if necessary. Bring to a boil in a clean pan and simmer gently.

3. Melt half the butter with the oil in a large heavy-based saucepan. Add the rice and stir well to coat the grains with the butter and oil.

4. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes. Season to taste with salt and pepper.

5. Melt the remaining butter in a small pan, and stir in the shrimp, garlic, lemon zest, and fennel fronds. Stir into the rice with the Parmesan.

6. Cover and leave the risotto to rest for a few minutes before serving.