Shrimp Risotto for Two
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By Appears in Cook's Illustrated March/April 2019
A quick shrimp stock and a modicum of stirring produce first-rate risotto.
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 ...
