Last time we bought shrimp we got enough for two meals.
Mon mari, who hates all fish (or so he says) was willing to have shrimp twice in one week-end.
I, very willingly, agreed.
Our friend in Spain, who I introduced to risotto, always makes seafood risotto for us when we visit and always adds fennel to it.
I love the combination so decided to do the same.
However, I prefer just shrimp (and maybe scallops) rather than the squid and octopus he also uses. I’m okay with the squid (calamari) but I really can’t eat purple tentacles.
Shrimp and Fennel Risotto
Total time: 30 minutes
- 2/3 cup ( 4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/3 cup (3oz, 90ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) fish, seafood or chicken stock
- 1 medium leek, sliced
- 1 tbs butter
- 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
- 7oz (210gr) cleaned shrimp
- 1 medium fennel bulb, thinly sliced
- 1 medium leek, sliced
- 1/2 cup frozen peas, no sauce
- 1/3 cup green olives, sliced
- 1 tbs olive oil
- Heat stock and keep hot over low heat.
- In medium saucepan heat butter over medium-high heat.
- Add leek and sauté until transparent, then add rice and sauté stirring, for 1 – 2 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it, a few tbs at a time, and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate. Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
- While risotto is cooking, heat oil in medium skillet.
- Add leeks, fennel and sauté until starting to get tender, about 10 minutes.
- Add shrimp and sauté until cooked, another 5 minutes. It will curl and turn opaque when done.
- Add peas, olives, cover and keep warm until needed
I have a serious case of the winter blahs.
Or maybe it’s political overdose.
Let’s see, where to start….
We finally took the plunge and put our house on the market. Time for a new project.
But it’s winter so nothing will happen for a few months at least.
Which is good because we have no idea where to go next.
We were supposed to be spending the winter looking but mon mari is scheduled to get a new hip next week so he’s busy fixing all the little things around the house before the surgery.
Hurry up and wait.
There’s a serious bunny incursion in my garden.
But the ground is frozen so I can’t do any repair work until it thaws.
Because it’s been too cold to be outside I ordered a few books.
New books can solve a multitude of problems / ailments.
They’re on painting and colored pencil techniques. I decided that at least I could learn something….
It’s been 3 weeks and they still haven’t arrived.
On the positive side it was almost daylight when I walked the dogs this morning.
There is hope for spring.
Spring can solve a multitude of problems / ailments also.
Which is good because the dogs have cabin fever, too.
How did I ever get through Minnesota winters?!?