Makes 4 servings. Difficulty
For the Fennel-Spiced Shrimp 1 teaspoon olive oil 1/2 teaspoon fennel seed, lightly ground in a mortar and pestle 1 lb. medium-sized shrimp, peeled 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
For the Saffron Risotto 1/2 Tablespoon olive oil 2 large shallots, diced 1 large carrot, diced 1 celery stalk, diced 1-1/4 cup Arborio rice pinch of saffron threads 1 fresh tomato, diced 1/2 cup white wine 5 cups gf Chicken stock 1 Tablespoon unsalted butter 1/4 cup freshly grated Parmigiano Reggiano cheese 2 Tablespoons Italian parsley, chopped for garnish
Place the olive oil, fennel, shrimp and salt and freshly ground black pepper in a bowl and toss to coat the shrimp. Cover with plastic wrap and refrigerate.
Pour the gf chicken stock in a saucepan and bring to a boil. Reduce heat and keep at a low simmer.
Place a large shallow saucepan over medium heat and add the oil. Add the shallots, carrot and celery and cook until vegetables have softened, about 3-5 minutes. Add the rice and cook, stirring for 1 minute. Add the saffron and tomatoes and cook for 1 minute. Add the wine and cook until it has been absorbed, about 2 minutes. Add 1/2 cup of the chicken stock to the rice mixture, stirring constantly until the liquid has been absorbed by the rice. Continue adding the broth, 1/2 cup at a time, and cook until all the liquid has been absorbed after each addition, stirring well throughout. Continue this process for about 18-20 minutes or until the rice is al dente. Add the butter and Parmigiano Reggiano cheese and stir until incorporated. Adjust seasonings to taste with salt and freshly ground black pepper. Cover and let sit while you prepare the shrimp.
Place a large skillet over medium-high heat. When the pan is hot, add the shrimp and cook until it turns pink, about 3-4 minutes.
Spoon the risotto into shallow pasta bowls and top with fennel-spiced shrimp. Garnish with fresh Italian parsley and serve.