Shrimp Risotto



INGREDIENTS:

1 lb Shrimp (unshelled)

1 Bay leaf celery leaves (A few)

6 Peppercorns

Salt, to taste Saffron threads (A few)

3 3/4 c  Water

6 tb Butter, divided

1 onion, chopped

1 Clove garlic, crushed

2 c  italian Arborio rice

1 1/4 c  Dry white wine

2 Zucchini, cut into thin strips

6 oz oyster mushrooms, cut into pieces

2 tb Chopped fresh parsley

1/4 c  Grated parmesan cheese, divided

DIRECTIONS:

1. 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.
  
2. 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 1/3 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.
  
3. 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.
  
4. Serve piping hot, sprinkled with the remaining cheese.



Shrimp Risotto