Shrimp Risotto

Name: Shrimp Risotto
Total time: 90 min
Ingredients: 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, shells reserved; 1 3/4 teaspoons table salt, divided; 1 tablespoon vegetable oil; 7 cups water; 15 black peppercorns; 2 bay leaves; 4 tablespoons unsalted butter, divided; 1 onion, chopped fine; 1 fennel bulb, stalks discarded, bulb halved, cored, and chopped fine; 1/8 teaspoon baking soda; 2 garlic cloves, minced; 1 1/2 cups Arborio rice; 3/4 cup dry white wine; 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving; 1/4 cup minced fresh chives; 1/2 teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving

www.americastestkitchen.com

A quick shrimp stock and a modicum of stirring produce first-rate risotto.

Keywords

Main Courses
Italian
Europe
Grains
Fish & Seafood
Pasta
Rice & Beans
ATK Staff Pick

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Ingredients

1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, shells reserved
1 3/4 teaspoons table salt, divided
1 tablespoon vegetable oil
7 cups water
15 black peppercorns
2 bay leaves
4 tablespoons unsalted butter, divided
1 onion, chopped fine
1 fennel bulb, stalks discarded, bulb halved, cored, and chopped fine
1/8 teaspoon baking soda
2 garlic cloves, minced
1 1/2 cups Arborio rice
3/4 cup dry white wine
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
1/4 cup minced fresh chives
1/2 teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving