Title: Big night's risotto with shrimp
 Categories: Entree
      Yield: 4 Servings
 
MMMMM---------------------------BROTH--------------------------------
      1 lb Medium shrimp
      1    Clove garlic; chopped
      1 md Onion; chopped
      1    Chopped carrot; (1/3 to 1/2
           -cup)
      1    Stalk celery; chopped
      1 tb Parsley
           Salt and pepper; to taste
      5 c  Water

MMMMM--------------------------RISOTTO-------------------------------
      2 tb Olive oil
    1/4 c  Chopped onion
      1    Clove garlic; chopped
      1 tb Unsalted butter
      2 tb Olive oil
      1 c  Arborio rice
    1/2 c  Dry white wine
      1 sm Tomato; diced
    1/4 c  Grated Parmesan cheese
 
  BROTH (30 min) Clean the shrimp, devein. Reserve the shells. Place
  shrimp shells in large saucepan. Add garlic, onion, carrot, celery,
  parsley, water and salt to taste. Simmer gently 20-25 minutes.
  Strain, discard shells and vegetables, reserve broth and set aside.
  RISOTTO (25 min) Heat 2 tablespoons oil in *large* skillet, saute
  onion and garlic lightly, add shrimp, salt and pepper. Saute just
  until pink. Set aside; shrimp may be cut in half, if desired. In the
  same *large* skillet, over medium heat, combine oil and butter (or
  use all butter or oil), saute onion and garlic until wilted but don't
  brown. Add rice. Stir to coat, add a cup of the reserved shrimp
  broth, cook, stirring frequently until rice has absorbed liquid. Add
  diced tomato and wine. Continue cooking and stirring, adding broth 1
  cup at a time, until rice is creamy and tender but al dente (about 3
  cups). This should take about 18 minutes; adding shrimp during the
  last 5 minutes of cooking. Add more broth if necessary. Stir in
  cheese just before serving. One tablespoon of butter can also be
  mixed in at the end for extra creaminess. Serve immediately. The
  recipe is from Stanley's Mother, who served as adviser on the film,
  "Big Night" (1996). Lucci directed, produced and acted in the film.
  Beverly Bundy, Fort Worth Star-Telegram. Printed in Riv
  Press-Enterprise 3 Oc 96. Pat H. McRecipe. (438 calories, 13 grams
  fat, 184 milligrams cholesterol,
      276    milligrams sodium,
  
  28 percent of calories from fat.)