Lemon-Infused Shrimp Risotto

1. Prepare the Shrimp

Prepare the shrimp by cutting each one into three pieces. Toss with a pinch of salt (1/4 tsp) and set aside.

2. Create Shrimp Stock

In a large saucepan, heat the oil over high heat until it begins to shimmer, then add the shrimp shells. Stir frequently and cook until the shells start to brown in spots, about 2-4 minutes. Pour in the water and add the peppercorns, bay leaf, and another 1/2 tsp of salt. Bring the mixture to a boil, then lower the heat and let it gently simmer for 5 minutes to create a flavorful stock.

3. Strain the Stock

Strain the stock through a fine-mesh sieve into a bowl, pressing the shells to extract flavor. Discard the solids.

4. Cook the Vegetables

Using the same saucepan, melt 1 tbsp of butter over medium heat. Add the onion, fennel, baking soda, and a further 1/4 tsp of salt. Cook, stirring, until the vegetables are tender but not browned, about 6-7 minutes.

5. Toast the Rice

Add the minced garlic and cook for about 30 seconds until aromatic. Then, stir in the rice, continuing to cook for about 3 minutes until the grains are translucent around the edges.

6. Deglaze with Wine

Pour in the wine and stir constantly until it is fully absorbed, about 2-3 minutes.

7. Simmer the Rice

Add 2 cups of the prepared stock, reduce the heat to medium-low, cover, and let the rice simmer. After about 16-18 minutes, the rice should be al dente and most of the liquid absorbed. Stir twice throughout this process.

8. Finish the Risotto

Introduce another 1/2 cup of stock, and continue stirring gently until the risotto becomes creamy, roughly 3 minutes.

9. Add Shrimp and Cheese

Mix in the Parmesan cheese and the seasoned shrimp. Cover the saucepan and let it rest for 5 minutes off the heat.

10. Incorporate Final Ingredients

Finish by folding in the chives, lemon zest, lemon juice, and the remaining 1 tbsp of butter. Adjust seasoning with salt and pepper. You can add more stock if you prefer a looser consistency.

11. Serve

Serve the risotto warm with lemon wedges and extra Parmesan on the side.