Shrimp Risotto

Directions

Rinse and peel the shrimp; set aside.

Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water.

Bring to a boil, then simmer for 20 minutes.

Strain and reserve the stock.

In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic.

Cook for about 5 minutes or until softened but not colored.

Add the rice and stir to coat all the grains with butter.

Add ⅓ of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed.

Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes.

In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes.

Fold the mixture into the rice along with the rice and half of the cheese.

Taste and add salt, if needed.

Serve piping hot, sprinkled with the remaining cheese.