Shrimp and Fennel Risotto

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1 small bulb fennel, chopped, plus 2 tablespoons fennel fronds, roughly chopped
• 1 small onion, chopped
• 2 cups Arborio rice
• 3/4 cup dry white wine
• kosher salt and black pepper
• 8 cups low-sodium chicken broth, warmed
• 1 pound peeled and deveined large shrimp (raw)
• 1 1/2 ounces Parmesan, grated (about 1/3 cup)

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