Shrimp Risotto for Two

Name: Shrimp Risotto for Two
Total time: 90 min
Ingredients: 8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, shells reserved; 1 teaspoon table salt, divided; 2 teaspoons vegetable oil; 4 cups water; 8 black peppercorns; 1 bay leaf; 2 tablespoons unsalted butter, divided; 1/2 onion, chopped fine; 1/2 fennel bulb, cored and chopped fine; 1/8 teaspoon baking soda; 1 garlic clove, minced; 3/4 cup Arborio rice; 1/2 cup dry white wine; 1/4 cup grated Parmesan cheese, plus extra for serving; 2 tablespoons minced fresh chives; 1/4 teaspoon grated lemon zest plus 2 teaspoons 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
Fish & Seafood
Grains
Pasta
Rice & Beans
Valentines Day

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Ingredients

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