Hands-On Time
45 Mins
Total Time
45 Mins
Yield
Serves 6
Roland Bello

How to Make It

Step 1

Melt 2 tablespoons of the butter in a large pot or Dutch oven over medium heat. Add the fennel and onion. Cook, stirring frequently, until soft, 8 to 12 minutes.

Step 2

Add the rice and stir until combined. Add the wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the wine is evaporated, 1 to 2 minutes. Add 1 cup of the broth at a time and simmer, stirring occasionally (and waiting until each addition is absorbed before adding the next), until the rice is tender, 20 to 25 minutes.

Step 3

Add the shrimp and cook, stirring, until opaque throughout, 2 to 4 minutes. Remove from heat and stir in the Parmesan and the remaining 2 tablespoons of butter.

Step 4

Serve warm topped with the fennel fronds.

Ratings & Reviews

/5
Reviews
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