Shrimp Risotto

Name: Shrimp Risotto
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1 pound extra-large, shrimp (21 to 25 per pound), peeled, deveined, and tails removed, shells reserved; 1 3/4 teaspoons, table salt, divided; 1 tablespoon, vegetable oil; 7 cups, water; 15 , black peppercorns; 2 , bay leaves; 4 tablespoons, unsalted butter, divided; 1 , onion, chopped fine; 1 , fennel bulb, stalks discarded, bulb halved, cored, and chopped fine; 1/8 teaspoon, baking soda; 2 , garlic cloves, minced; 1 1/2 cups, Arborio rice; 3/4 cup, dry white wine; 1 ounce, Parmesan cheese, grated (½ cup), plus extra for serving; 1/4 cup, minced fresh chives; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving

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Appears in Cook's Illustrated March/April 2019, America's Test Kitchen TV

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

SERVES4 to 6

TIME1½ Hours

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WHY THIS RECIPE WORKS

For a simplified shrimp risotto, we started by making a quick stock: We seared shrimp shells to extract their flavorful compounds, added water and seasonings, and simmered for just 5 minutes. Next we sautéed onion and fennel and then added ...

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