Shrimp Risotto

The quick stock made from shrimp shells adds extra flavor, along with onion and fennel. Stir in arborio rice and white wine, then the stock and simmer. Add chopped, salted shrimp off the heat to cook gently and finally add butter, lemon zest and juice, chives and parmesan. Complex yet light. Serves 6.

Recipe

1 lb. extra large shrimp (21-25 per lb.), peeled, deveined and tails removed, shells reserved
1-3/4 tsp. Kosher salt, divided
1 T. vegetable oil
7 c. water
15 black peppercorns
2 bay leaves
4 T. unsalted butter, divided
1 onion, chopped fine
1 fennel bulb, stalks discarded, bulb halved, cored and chopped fine
1/8 tsp. baking soda
2 garlic cloves, minced
1-1/2 c. Arborio rice
3/4 c. dry white wine
1/2 c. Parmesan, grated
1/4 c. minced fresh chives
1/2 tsp. grated lemon zest + 1 T. juice + lemon wedges for serving

Cut each shrimp into thirds and put in a medium bowl. Toss with 1/2 tsp. salt and set aside.

Heat vegetable oil in a Dutch oven over high heat until shimmering. Add the reserved shrimp shells and cook, stirring frequently, until shells begin to turn spotty brown, 2-4 minutes. Add water, peppercorns, bay leaves and 1 tsp. salt and bring to a boil. Reduce heat and simmer for 5 minutes. Strain stock through a fine mesh strainer set over a large bowl, pressing on the solids with a rubber spatula to extract as much liquid as possible. Discard the solids.

Melt 2 T. butter in the now empty pot over medium heat. Add onion, fennel, baking soda and 1/4 tsp. salt. Cook, stirring frequently, until vegetables are softened but not browned, 8-10 minutes. Add garlic and stir until fragrant, 30 seconds. Add rice and cook, stirring frequently for 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, 2-3 minutes. Stir 4 c. stock into the rice mixture. Bring to a strong simmer, then reduce heat to medium low, cover and simmer until almost all the liquid has been absorbed and the rice is al dente, 16-18 minutes, stirring twice during simmering.

Add 3/4 to 1 c. stock to risotto and stir gently and constantly until it becomes creamy, about 3 minutes. Stir in the parmesan and shrimp. Cover the pot and let stand off heat for 5 minutes to cook the shrimp.

Stir in the chives, lemon zest and juice and remaining 2 T. butter. Season with salt and pepper to taste. If needed, stir in a little additional stock to loosen the texture of the risotto. Serve with lemon wedges and extra parmesan.