started by making a quick stock: We seared shrimp shells to extract their flavorful compounds, added water and seasonings, and simmered for just 5 minutes. Next, we sautéed onion and fennel and then added the rice to the pot, followed by white wine and almost all the stock. We simmered the risotto covered to help it cook evenly and stirred it only occasionally. Adding the chopped, salted shrimp off the heat ensured that they would cook very gently and retain their delicate texture. Final additions of butter, lemon, chives, and Parmesan contributed complexity while keeping things light. Accompanied by a salad, this risotto makes a great dinner, but it can also be served in eight smaller portions as a first course.