- 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/3 cup finely chopped onion
- 1 cup finely chopped fresh fennel bulb
- 1/2 tablespoon minced fresh tarragon
- 1 1/2 cups arborio rice
- 5 cups shrimp stock (recipe follows)
- 1/2 cup dry white wine
- 1 pound large shrimp (about 24 shrimp), shelled and deveined
- 3 tablespoons Pernod or Ricard
- 1 tablespoon finely chopped fennel tops
- Salt and freshly ground black pepper.
Preparation
Step 1
1. In a large, heavy saucepan, heat the oil and add the onion and fennel. Cook over medium-low heat until they are translucent. Stir in the tarragon and rice and cook, stirring, until the rice begins to whiten.
2. Have the stock barely simmering in another saucepan.
3. Add the wine to the rice, stir and cook a few minutes until it has nearly evaporated. Begin to add the stock, a ladle or two at a time, and cook the rice over medium heat, stirring it constantly. Keep adding stock as it is absorbed by the rice. After about 15 minutes the rice should have swelled and started to get tender but still a little hard in the middle.
4. Fold in the shrimp, stir and continue cooking another three to five minutes, adding more stock as needed until the shrimp are cooked through and the rice is plump, offering only a bit of resistance in the middle and moistened with thickened, creamy sauce. Fold in the Pernod or Ricard, the fennel tops, salt and pepper to taste. Serve at once.