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1
Place the bell peppers directly on a gas-stove burner over high heat, turning with tongs as soon as each side is blistered and blackened.
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2
(Alternatively, roast the peppers under the broiler.)
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3
Transfer to a bowl; cover with plastic wrap.
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4
Let stand until cool enough to handle.
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5
Peel the peppers, discarding the skins; cut in half, and discard the seeds and ribs.
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6
Transfer the peppers to the bowl of a food processor fitted with the metal blade.
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7
Puree until smooth; set aside.
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8
Heat 2 tablespoons oil in a large skillet over medium heat.
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9
In a large bowl, toss the shrimp with 3/4 teaspoon salt, and season with black pepper.
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10
Arrange one-third of the shrimp in a single layer in skillet.
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11
Cook until they are opaque and cooked through, 3 to 4 minutes, turning once.
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12
Transfer to a plate; repeat with the remaining oil and shrimp, wiping out the skillet with paper towels between batches, as needed.
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13
Set aside, and cover loosely with foil to keep warm.
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14
In the same skillet, melt 2 tablespoons butter over medium heat.
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15
Add the zucchini and remaining 1/4 teaspoon salt, and season with pepper.
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16
Cook until the zucchini is just tender and bright green, 3 to 4 minutes.
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17
Remove from heat; set aside.
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18
Place the stock in a large saucepan over medium heat.
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19
Add the shrimp shells, and bring to a boil.
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20
Remove from heat, and strain through a fine sieve, discarding the shells.
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21
Return the stock to the pan, and bring back to a boil; keep at a low simmer.
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22
Meanwhile, melt 6 tablespoons butter in a large heavy-bottomed saucepan over medium heat.
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23
Add the shallots, and cook, stirring constantly, until they are soft and translucent, about 4 minutes.
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24
Add the rice; cook, stirring constantly, until the grains are glossy and make a sound like glass beads clicking, 3 to 4 minutes.
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25
Add the wine to the rice mixture.
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26
Cook, stirring constantly, until the wine is completely absorbed by the rice.
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27
Using a ladle, add about 3/4 cup hot stock to the rice along with a few tablespoons reserved pepper puree.
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28
Stir constantly with a wooden spoon at moderate speed until the mixture is just thick enough to leave a clear wake behind the spoon; be careful not to stir too vigorously, or the mixture may become gluey.
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29
Continue adding hot stock, 3/4 cup at a time, along with some puree, stirring constantly, until the rice is mostly translucent but still opaque in the center, a total of 18 to 25 minutes.
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30
You may not need to use all of the stock and can add smaller amounts as you go along.
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31
The final mixture should be thick enough to suspend the rice in liquid that is the consistency of heavy cream.
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32
Remove from heat, and stir in the reserved shrimp and zucchini, remaining 2 tablespoons butter, and the basil.
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33
Season with salt and black pepper, and garnish with basil, if desired.
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34
Serve immediately.
