Shrimp Risotto with Peas (Print Version)

# Ingredients:

→ For the Shrimp Risotto

01 - 2 ¾ cups fish or seafood stock
02 - 1 tbsp butter
03 - 1 tbsp extra-virgin olive oil
04 - 1 shallot, minced, or ¼ cup minced onion
05 - 1 clove garlic, minced
06 - ½ tsp crushed fennel seeds
07 - 5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)
08 - ½ cup dry white wine (e.g., Pinot Grigio)
09 - ½ cup frozen peas, thawed, or fresh shelled peas
10 - ½ lb cooked small shrimp
11 - 1 oz finely grated Pecorino Romano cheese
12 - 1 tsp finely grated lemon zest
13 - 2 tbsp lemon juice

→ To Serve

14 - Fresh dill leaves
15 - Extra-virgin olive oil
16 - Freshly ground black pepper

# Instructions:

01 - In a small saucepan, bring the stock to a simmer and keep warm over low heat.
02 - In a large sauté pan, melt the butter in olive oil over medium-low heat. Add the shallot and cook, stirring, for 3-4 minutes until softened. Add the garlic, fennel seeds, and risotto rice, stirring for 2 minutes until the grains are translucent around the edges.
03 - Add the white wine and stir vigorously while it bubbles up, scraping the pan's bottom to loosen caramelized bits. Simmer until the wine fully absorbs.
04 - Add one ladleful of stock at a time, stirring occasionally, and allow each addition to fully absorb before adding the next. When 1 cup of stock remains, stir in the peas.
05 - Add Pecorino Romano cheese and stir until melted. Then add shrimp, lemon zest, and lemon juice. Season with black pepper and salt to taste. Stir in the remaining stock.
06 - The risotto should be loose and creamy. Cover, turn off the heat, and let it rest for 5 minutes before serving.
07 - Serve in warm bowls. Drizzle with extra-virgin olive oil, garnish with dill leaves, and a sprinkle of freshly ground black pepper.

# Notes:

01 - Fish or seafood stock enhances the flavors of the risotto. Freshly made and frozen stock is ideal; check with your local fishmonger for availability.
02 - To reheat leftovers, add a few tablespoonfuls of broth or water and gently warm in a skillet over medium-low heat.

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