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BROTH (30 minutes) Clean the shrimp, devein.
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Reserve the shells.
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Place shrimp shells in large saucepan.
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Add in garlic, onion, carrot, celery, parsley, water and salt to taste.
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Simmer gently 20-25 min.
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Strain, throw away shells and vegetables, reserve broth and set aside.
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RISOTTO (25 minutes) Heat 2 Tbsp.
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oil in*large* skillet, saute/fry onion and garlic lightly, add in shrimp, salt and pepper.
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Saute/fry just till pink.
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Set aside; shrimp may be cut in half, if you like.
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In the same*large* skillet, over medium heat, combine oil and butter (or possibly use all butter or possibly oil), saute/fry onion and garlic till wilted but do not brown.
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Add in rice.
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Stir to coat, add in a c. of the reserved shrimp broth, cook, stirring frequently till rice has absorbed liquid.
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Add in diced tomato and wine.
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Continue cooking and stirring, adding broth 1 c. at a time, till rice is creamy and tender but al dente (about 3 c.).
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This should take about 18 min; adding shrimp during the last 5 min of cooking.
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Add in more broth if necessary.
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Stir in cheese just before serving.
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One Tbsp.
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of butter can also be mixed in at the end for extra creaminess.
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Serve immediately.
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The recipe is from Stanley's Mother, who served as adviser on the film, Bundy, Fort Worth Star-Telegram.
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Printed in Riv Press-Enterprise 3 Oc 96.
