- 1 lb (500 g) shell-on shrimp
- 1 small fennel bulb
- 1 onion
- 1 stalk celery, finely chopped
- 3 sprigs parsley
- 1 bay leaf
- 3/4 tsp (4 mL) salt
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) butter
- 2 cloves garlic, minced
- 2 anchovy fillets, minced
- 2 tbsp (30 mL) tomato paste
- 1/4 tsp (1 mL) black pepper
- 1-1/2 cups (375 mL) arborio rice
- 1/2 cup (125 mL) dry white wine
Shell and devein shrimp, placing shells in saucepan and setting shrimp aside.
Remove stalks from fennel bulb; reserving 3 tbsp/45 mL of the fronds, chop and add to saucepan. Chop bulb; reserving 2 cups/500 mL, add remainder to saucepan.
Thinly slice half of the onion and add to saucepan; chop and reserve remainder.
Add celery, parsley, bay leaf, salt and 6 cups/1.5 L water to saucepan and bring to boil; reduce heat to medium and boil, uncovered, for 10 minutes. Reserving liquid, strain, discarding solids and returning stock to saucepan; bring to gentle simmer and maintain over low heat.
In saucepan, heat oil and butter over medium-high heat; sauté shrimp until pink, about 2 minutes. With slotted spoon, transfer to bowl.
Add garlic and reserved fennel bulb and onion to pot; sauté until light golden, 8 to 10 minutes. Reduce heat to medium. Push vegetables to edge of pan; in centre, fry anchovies, tomato paste and pepper until paste is slightly darkened, about 1 minute.
Add rice and fry until fat is absorbed, 1 to 2 minutes. Add wine; cook, stirring, until evaporated. Add 1 cup/250 mL of the stock; cook, stirring constantly, until liquid is absorbed. Continue adding stock, 1 cup/250 mL at a time and stirring almost constantly, until rice is creamy and tender yet slightly resilient, about 18 minutes in total.
Add shrimp; cook, stirring, until heated and just cooked through, 1 to 2 minutes. Adjust salt to taste.
Chop and stir in reserved fennel fronds with 1/4 cup/60 mL of the stock. Serve immediately.
Makes 4 main-course dinner servings, or 6 first-course or lunch servings.