About the Recipe
Brown rice and fennel create a filling and refreshing risotto. Fresh stock made with ingredients to get the most out of every part of the ingredients!
Ingredients
12 ounces large shrimp with peels
5 to 6 cups vegetable stock or water
1/2 tsp whole black peppercorns
1 fennel bulb
1 tbsp olive oil
1 sweet onion
Salt
1 cup raw short-grain brown rice
1/2 cup white wine
Freshly ground black pepper
1 tbsp unsalted butter
1 tbsp amaro
Preparation
Peel and devein the shrimp and put the shells in a large sauce pan with stock and peppercorns: set the shrimp aside in the refrigerator. Bring stock to a boil, then lower heat and simmer gently.
Cut stalks off the fennel bulb. Wash and roughly chop a handful of the stalks and fronds and add them to the simmering stock; save a few fronds and chop about 1 tablespoon for garnish.
Cut the bulb into quarters lengthwise, cut out and thinly slice the core, then cut the bulb into 1/4 inch thick slices lengthwise.
In a large pan, heat oil over medium heat. Add sliced fennel, onion, and pinch of salt. Cook, stirring occasionally, until soft and golden, about 10 minutes.
Add rice and stir to coat with the oil. Add the wine and cook, stirring frequently, until it is almost all evaporated and absorbed, about 3 minutes. Ladle about half of the simmering stock (just liquid, not shells or stalks) into the pan to cover the rice and vegetables. Add salt and pepper to taste, cover and simmer, stirring occasionally and adding more simmering stock if needed, for 30 minutes.
Uncover the pan and add stock to cover if necessary. Cook uncovered, stirring more frequently, until rice is tender and most of the liquid has evaporated, 10-15 minutes. Stir in the butter until it melts. Gently fold in the shrimp and cook, stirring, until the shrimp are pink throughout, about 5 minutes, adding a little more stock if necessary. Sprinkle in the amaro and reserved chopped fennel fronds and serve hot.