| Prep Time | 35 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 300 g rice
- 300 g shrimps
- 700 ml fish stock
- 1 and 1/2 dl onion
- 1 garlic clove
- 1 g celery
- 1 ciuffo sprig of parsley
- q.b peppercorns
- q.b salt
- q.b olive oil
- q.b white pepper
- 125 ml white wine
Ingredients
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Instructions
- Prepare the broth with the heads and the carapaces: in an heavy-bottomed pot, heat a little oil with a clove of garlic.
- Add some shrimp heads and carapaces and let them toast for a few minutes, crushing the heads with a wooden spoon.
- Cover with water and add the celery stalk, the sprig of parsley, half an onion and a few peppercorns. Let simmer for about 40 minutes. Filter and adjust the salt, continuing to simmer.
- Clean and wash the onion and the fennel, keeping the beard of some fennels to garnish the dishes. Chop them finely and transfer them to a casserole with a little olive oil. Let it dry for about 10 minutes, adding a little water if necessary.
- Add the rice, let it toast for a few minutes and blend with the white wine stirring all the time.
- When it has evaporated completely, add a ladle of broth; continue stirring until the broth is absorbed and, only then, add another ladle. Continue with this method for about 15 minutes.
- Halfway through cooking, add the shrimps and continue stirring, adding the broth when required.
- When the rice is ready, add a little white pepper and let it rest for a few minutes before serving. Garnish with a little fennel beard.