Ingredients

• 1 lb shrimp, peeled, deveined, bite-size chop
• 1 ea fennel bulb, small chop
• 1/2 C onion, small chop
• 1 C chicken broth
• 3 C water
• 1 T butter
• 2/3 C Arborio rice, uncooked
• 1/4 C dry white wine
• 2 T fennel fronds, fine chop
• Option: Parmigiano cheese, grated

Instructions

1. Combine the broth and water and bring to a simmer.
2. Saute the onion and fennel in the butter until softened. Stir in the rice for 2 minutes, then add the wine and 1/2 C broth/water, and cook while stirring until the fluid is absorbed. Continue cooking and stirring, adding 1/2 C broth/water at a time, until the fluid is absorbed and the the rice is tender and creamy, but still al dente.
3. Add the shrimp and cook until the shrimp are done. Thin the rice if necessary with left-over broth. Optionally stir in the Parmigiano.
4. Plate, garnish with fennel fronds, and serve hot.

Adapted from Chateau de Rully, Rully Blanc 1998

Contributed by: Linda