Creamy Arborio rice slowly stirred to perfection absorbs layers of flavor from aromatic shallots, white wine, and a homemade fennel-scented broth. Plump shrimp, seared to a light char, crown the dish with seafood sweetness. A final flourish of lemon and Parmesan adds brightness and richness in balance.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 35 minsTotal Time 55 minsFor the Broth
4 cups seafood stock or chicken stock (low-sodium)
1 fennel bulb (fronds reserved), chopped
1 strip lemon zest (about 2–3 inches)
Optional: shrimp shells if peeling your own (adds depth of flavor)
For the Risotto
1 tbsp olive oil
1 tbsp unsalted butter
1 small shallot, finely chopped
1 cup Arborio rice
½ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
½ tsp salt (adjust based on broth)
Freshly ground black pepper, to taste
½ cup grated Parmesan cheese
1 tbsp butter (for finishing)
1 tsp lemon juice or a small squeeze of fresh lemon
For the Shrimp
1 lb large shrimp, peeled and deveined
1 tbsp olive oil or butter
Salt and pepper
Pinch of red pepper flakes (optional)
Fennel fronds or fresh herbs for garnish
Suggested Sides
Shaved fennel salad with citrus vinaigrette
Grilled asparagus or green beans with lemon zest
Warm sourdough bread or a thin garlic crostini
Infuse the Broth
1
In a saucepan, combine stock, chopped fennel bulb, lemon zest, and shrimp shells if using.
Simmer gently for 10–15 minutes while you prep the risotto, then strain and keep warm on low heat.
Sauté the Base
2
In a large sauté pan or wide saucepan, heat olive oil and butter over medium heat.
Add shallot and cook 2–3 minutes until translucent.
Stir in Arborio rice and toast for 1–2 minutes until edges look translucent.
Deglaze with Wine
Build the Risotto
4
Add warm infused broth one ladle at a time, stirring frequently.
Wait until most of the liquid is absorbed before adding the next ladle.
Continue this process for 18–20 minutes , until the rice is tender but still al dente, and the mixture is creamy.
Cook the Shrimp
5
While the risotto finishes, heat a skillet with a little oil or butter.
Season shrimp with salt, pepper, and optional chili flakes.
Sear shrimp for 1½–2 minutes per side , until pink and just cooked. Remove from heat and set aside.
Finish the Risotto
6
Once rice is done, stir in Parmesan, lemon juice, and final tablespoon of butter.
Season to taste with salt and pepper.
Gently fold in half the cooked shrimp or place all on top when plating.
Serve
7
Spoon risotto into warm bowls.
Top with remaining shrimp, a scatter of chopped fennel fronds or parsley, and a drizzle of olive oil or extra Parmesan if desired.
Tips for Perfection
8
Stir risotto frequently but not constantly—this helps build creaminess without breaking the rice.
Don’t overcook the shrimp—they should be juicy and just opaque.
Fennel too strong? Sauté the chopped bulb in butter first before adding to the broth for a sweeter flavor.
Wine Pairing
9 A crisp Vermentino , Albariño , or dry Sauvignon Blanc will match the seafood and cut through the richness of the risotto.
Ingredients For the Broth
4 cups seafood stock or chicken stock (low-sodium)
1 fennel bulb (fronds reserved), chopped
1 strip lemon zest (about 2–3 inches)
Optional: shrimp shells if peeling your own (adds depth of flavor)
For the Risotto
1 tbsp olive oil
1 tbsp unsalted butter
1 small shallot, finely chopped
1 cup Arborio rice
½ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
½ tsp salt (adjust based on broth)
Freshly ground black pepper, to taste
½ cup grated Parmesan cheese
1 tbsp butter (for finishing)
1 tsp lemon juice or a small squeeze of fresh lemon
For the Shrimp
1 lb large shrimp, peeled and deveined
1 tbsp olive oil or butter
Salt and pepper
Pinch of red pepper flakes (optional)
Fennel fronds or fresh herbs for garnish
Suggested Sides
Shaved fennel salad with citrus vinaigrette
Grilled asparagus or green beans with lemon zest
Warm sourdough bread or a thin garlic crostini
Directions Infuse the Broth
1
In a saucepan, combine stock, chopped fennel bulb, lemon zest, and shrimp shells if using.
Simmer gently for 10–15 minutes while you prep the risotto, then strain and keep warm on low heat.
Sauté the Base
2
In a large sauté pan or wide saucepan, heat olive oil and butter over medium heat.
Add shallot and cook 2–3 minutes until translucent.
Stir in Arborio rice and toast for 1–2 minutes until edges look translucent.
Deglaze with Wine
Build the Risotto
4
Add warm infused broth one ladle at a time, stirring frequently.
Wait until most of the liquid is absorbed before adding the next ladle.
Continue this process for 18–20 minutes , until the rice is tender but still al dente, and the mixture is creamy.
Cook the Shrimp
5
While the risotto finishes, heat a skillet with a little oil or butter.
Season shrimp with salt, pepper, and optional chili flakes.
Sear shrimp for 1½–2 minutes per side , until pink and just cooked. Remove from heat and set aside.
Finish the Risotto
6
Once rice is done, stir in Parmesan, lemon juice, and final tablespoon of butter.
Season to taste with salt and pepper.
Gently fold in half the cooked shrimp or place all on top when plating.
Serve
7
Spoon risotto into warm bowls.
Top with remaining shrimp, a scatter of chopped fennel fronds or parsley, and a drizzle of olive oil or extra Parmesan if desired.
Tips for Perfection
8
Stir risotto frequently but not constantly—this helps build creaminess without breaking the rice.
Don’t overcook the shrimp—they should be juicy and just opaque.
Fennel too strong? Sauté the chopped bulb in butter first before adding to the broth for a sweeter flavor.
Wine Pairing
9 A crisp Vermentino , Albariño , or dry Sauvignon Blanc will match the seafood and cut through the richness of the risotto.
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