Shrimp And Fennel Risotto

• 1/2 cup fish stock
• 16 None large raw shrimp, peeled, deveined, tails left intact, shells and heads reserved
• 2 tbsp olive oil
• 2 bulbs baby fennel, thinly sliced, fronds reserved
• 1 None long red chili, finely chopped
• 2 cloves garlic, finely chopped
• 15 oz Arborio rice
• 1/2 cup white wine
• 1 None lemon, zested and juiced
• 3 tbsp fresh parsley, chopped
• 1 oz Parmesan cheese, grated

1. In a medium saucepan, combine 4 cups water, stock and reserved prawn heads and shells. Bring to boil, reduce heat and simmer for 15 mins, covered. Strain, discard shells and return stock to saucepan. Keep hot.
2. Meanwhile, heat oil in large saucepan over high heat. Saute fennel for 3-4 mins, until lightly golden and tender. Add chili and garlic. Cook, stirring, for about 1 min, or until fragrant. Add rice and cook for 1 min. Add wine. Simmer for 2 mins, until liquid is absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins. Add shrimp with last cup of stock.
3. Remove from heat. Add lemon zest, lemon juice, parsley and Parmesan. Season. Garnish with fennel fronds.

fish stock, shrimp, olive oil, baby fennel, long red chili, garlic, rice, white wine, lemon, parsley, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/25276 (may not work)