Lemon Risotto with Fennel and Shrimp

I’ve always shied away from making risotto because everything about it seemed impossible - the texture, the flavors, you name it! I came upon this recipe and it’s concise, approachable content gave me courage and I stand before you today a changed home cook. Tips for a successful outcome: fresh parm, precise knife work (you wanna get the veggies sliced and chopped ultra-fine), and patience.

Eat While: proving to yourself that you can accomplish hard things.

Pairing: Glass of dry white wine, like Muscadet

Inspiration or Source: Bon Appetit

Dedicated Time: ~1 hr.

Components:

1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, plus more to taste

1 medium onion, finely chopped

1 fennel bulb, quartered, cored, and thinly sliced (reserve fronds)

2 oil-packed anchovy fillets, chopped

3 Tbsp olive oil

3/4 c Arborio rice

1/2 c dry white wine

1 oz. Parmesan, finely grated (~1/2 c)

3 Tbsp chilled unsalted butter, cut into pieces

Zest of 1 lemon

1 Tbsp lemon juice

Freshly ground pepper

8 oz shrimp

Combine salt and 3½ cups warm water in a large measuring glass or pitcher; stir until salt is dissolved.

Combine onion, fennel, anchovy, and olive oil in a large skillet or saucepan. Place over medium-low heat and cook, stirring often, until vegetables are softened and onion is translucent, 6–8 minutes.

Add rice to pan and stir to coat with oil; cook, stirring, 30 seconds. Pour in white wine and cook, stirring, until evaporated, about 2 minutes. Add 3 cups salted water, 1-cupful at a time, stirring to incorporate and waiting until each addition is absorbed before adding more (this takes about 10-15 min per water addition). After water has been added for the third and final time*, cook, stirring often, until rice is tender and risotto is creamy (~another 5-10 min). Add shrimp and cook until pink and opaque (~2-3 min)

Remove pan from heat and add Parmesan, butter, lemon zest and juice; stir vigorously until butter and cheese are melted and risotto is very creamy. Thin with more salted water if needed. Taste and season with more salt.

Divide risotto among bowls; top with freshly ground black pepper and some fennel fronds.

*Start checking rice shortly after third water addition; grains should be tender but not mushy, with a slightly firm center.

*2 servings