Fregola with Shrimp, Saffron and Fennel

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An original recipe inspired by Sardinia, somewhere between risotto and pasta. Ingredients for 4 people: - 300 g Sardinian fregola - 400 g peeled shrimp - 1 small fennel bulb - 1 shallot - 1 sachet saffron - 700 ml fish stock - 100 ml white wine - 2 tbsp olive oil - 1 knob of butter - salt and pepper Method: 1. Sauté the sliced shallot and fennel in the oil for 5 minutes. 2. Add the fregola and stir for 2 minutes. 3. Pour in the white wine and allow it to reduce. 4. Gradually add the hot stock along with the saffron. 5. Cook for around 15 minutes. 6. Add the shrimp 3 minutes before the end of cooking. 7. Finish with the butter, season with pepper, and serve immediately. Extra touch: a little dill or orange zest works very well.