A fresh tomato salad is a nice complement to this rich, creamy dish.
INGREDIENTS | SERVES 4
- 2 tablespoons extra-virgin olive oil
- 1 small Vidalia onion, diced
- 1 teaspoon fennel seeds
- 3 cloves garlic, minced
- 1 ½ cups Arborio rice
- 2 tablespoons tomato paste
- Pinch saffron threads
- ¼ cup dry white vermouth
- 3 cups chicken broth
- 1 pound medium shrimp, peeled and deveined
- Salt and freshly ground black pepper to taste
Add the oil to the pressure cooker and bring to temperature over medium-high heat. Add the onion and fennel seeds; sauté for 5 minutes, or until the onions are softened.
Add the garlic, rice, tomato paste, and saffron; stir until the rice is evenly colored. Stir in the vermouth and broth.
Close and lock the pressure cooker lid; bring to high pressure and maintain it for 3 minutes. Remove from heat and use the cooker's quick-release method to release the pressure. Carefully remove the lid.
Put the cooker back on the burner over medium heat and stir in the shrimp; simmer for 2 minutes, or until the shrimp are pale pink and cooked through. Taste for seasoning and add salt and pepper, if needed. Serve immediately.
Or, If You Prefer …
Add a vegetable to the Shrimp Risotto by stirring in 1 cup of thawed frozen baby peas when you add the shrimp.