Shrimp and Fennel Risotto; winter blahs

Shrimp and Fennel Risotto

Total time: 30 minutes

Ingredients:

• 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
• Condimenti
• 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

Instructions:

• 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.
• Condimenti
• 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