Shrimp Risotto for Two

Name: Shrimp Risotto for Two
Yield: Serves 2
Cuisine: Europe, Italian
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

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fish & Seafood
Grains
Valentines Day

By Steve Dunn ･ Appears in Cook's Illustrated March/April 2019

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

SERVES 2

TIME 1½ Hours

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