Risotto with shrimp and fennel
Instructions
Withdrawn the heads of shrimp, svuotatele and rinse them.
Open queues, withdrawn the dorsal vein, take out the meat of the carapace and riservatele.
Cut the stems and leaves of fennel hard, wash them and keep them aside.
Cut the bulb in half and then into thin slices and reserved.
Put the heads of shrimp, stems and leaves of fennel, pepper, onion and celery in a pan, pour the water and the fish fumet and bring to a boil.
Lower the heat and leave 10 minutes tingle.
Strain the broth and place in the pot.
Bring back to a boil and keep warm over a fire while you prepare the risotto.
Melt half the butter with the oil in a thick-bottomed pan, then FRY the fennel with garlic.
Add the rice, stir well and let it toast, pour the wine and let Cook, stirring constantly, until the wine is completely absorbed.
Squirt with a cup of hot broth and let cuocee, stirring constantly.
When all the liquid has been absorbed, wet again and brought to cooking the rice, adding the broth will be gradually absorbed, stirring constantly.
When cooked, the rice should be soft, add the rest of the butter and meat of shrimp.
Stir and add the Chervil when serving:
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 2 kg of uncooked prawns
- a large fennel
- 1/2 teaspoon black peppercorns
- a large yellow onion, cut in four
- one leg chopped celery
- 1.5 l water
- 375 ml of fish fumet
- 40 g butter
- 2 tablespoons of olive oil
- 2 cloves of crushed garlic
- 400 g arborio rice
- 250 ml of dry white wine
- 2 tablespoons coarsely chopped chervil