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1
Peel and devein shrimp.
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2
Halve shrimp lengthwise and in a bowl season with salt.
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3
Finely chop onion.
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4
Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers.
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5
Halve bulb lengthwise and discard core.
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6
Finely chop bulb.
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7
Finely chop enough reserved fronds to measure about 2 tablespoons.
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8
In a 1 1/2-quart saucepan bring broth and water to a simmer and keep at a bare simmer.
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9
In a 2-quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring, until softened.
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10
Add rice and cook, stirring, 2 minutes.
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11
Increase heat to moderate and add wine.
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12
Cook mixture, stirring, 1 minute.
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13
Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed.
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14
Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 18 to 20 minutes total.
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15
(There will be broth left over.)
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16
Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes.
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17
If desired, thin risotto to desired consistency with some leftover broth.
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18
Stir in fennel fronds if using and salt and pepper to taste and serve risotto immediately.
