Make a shrimp stock by sautéing the shrimp heads with the celery, carrot, tomatoes, and a layer of shallot in olive oil over high heat. After 2–3 minutes, add ice-cold water (or water with ice cubes). This helps extract more flavor from the heads.

Simmer over medium heat. When foam forms on the surface, skim it off with a slotted spoon (these are impurities from the shellfish). Season with salt and white pepper, then reduce the heat to low.

Meanwhile, puree the beet. You’ll add this to the risotto as it cooks, saving the last spoonful to stir in during the final 2 minutes of cooking.

Finely chop the shallot and sauté it in a pan with a drizzle of olive oil. Add the rice and toast for 1 minute. Deglaze with the wine, and once the alcohol has evaporated, start adding the shrimp stock a little at a time, stirring and tasting as you go. Adjust salt and pepper as needed.

Prepare a marinade with olive oil, lemon juice, white pepper, and grated ginger. Cut the shrimp into cubes and marinate them in this mixture for 15 minutes.

Cut the fennel into pieces and boil in water until very tender. Drain the shrimp cubes, then blend the fennel with the marinade oil to make a sauce. Chill the sauce to serve cold (I love the hot-cold contrast in dishes).

I garnished the dish with crushed taralli, the cold fennel sauce, some lemon zest, and of course the diced shrimp. It was really delicious and refreshing—give it a try!