Serves 6
45 min
Shrimp and Fennel Risotto
Recipe GLPRa981a82259e484
A creamy Italian risotto showcasing tender Arborio rice, sweet fennel, succulent shrimp, and a finish of butter and Parmesan cheese. The subtle anise notes from fresh fennel complement the delicate shrimp perfectly in this elegant one-pan dish.
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Ingredients
4 tablespoons Unsalted butter
1 small bulb Fennel bulb, finely chopped
2 tablespoons Fresh fennel fronds, roughly chopped
1 small Yellow onion, finely chopped
2 cups Arborio rice
¾ cup Dry white wine
Kosher salt
Black pepper
8 cups Low-sodium chicken broth, warmed
1 pound Peeled and deveined large shrimp, raw
1½ ounces Grated Parmesan cheese
Directions
Warm the chicken broth in a separate pot and keep it at a gentle simmer. Melt 2 tablespoons of butter in a large, heavy-bottomed skillet over medium heat.
Add the chopped fennel bulb and onion to the pan. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6 to 8 minutes.
Add the Arborio rice to the pan and stir constantly for about 2 minutes to coat the grains with butter. Pour in the white wine and stir until the liquid is completely absorbed by the rice.
Add half of the warmed broth (about 4 cups) to the rice. Stir occasionally and let the mixture simmer until the liquid is almost entirely absorbed, 8 to 10 minutes.
Add the remaining 4 cups of broth and continue to simmer, stirring occasionally, until the rice becomes tender and creamy, 8 to 10 minutes more. If the rice is still firm and the pan appears dry, add additional broth a splash at a time and continue cooking.
While the rice is cooking, pat the raw shrimp dry with paper towels. Once the rice is tender, add the shrimp to the pan, stirring gently to distribute them evenly. Cook until the shrimp are opaque and cooked through, with an internal temperature of 165°F, approximately 3 to 4 minutes.
Remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until fully incorporated and the risotto is creamy. Taste and adjust seasoning with additional salt and pepper as needed.
Divide the risotto among serving bowls and garnish with the fresh fennel fronds. Serve immediately while hot.
