A creamy side filled with shrimp and celery.

Ingredients

* 6 C. fish stock
* 1 lb. medium shrimp
* 1 sm. onion, finely chopped
* 2 Tbs. olive oil
* 1 C. finely chopped celery
* 2 garlic cloves, chopped
* 2 C. chopped parsley
* 2 C. medium-grain rice
* salt
* pepper
* 1 Tbs. olive oil

Directions

Shell and devein shrimp. Reserve shells. Cut the shrimp into 1/2-inch pieces and set aside. Place the shells in a large saucepan with stock. Bring to a simmer and cook 10 minutes. Strain the broth and discard shells. Return the broth to the pan and keep over low heat. In a wide saucepan, cook onion in the oil over medium heat for 5 minutes. Stir in the celery, garlic and parsley and cook for 5 more minutes.

Add rice to the vegetables and stir to combine. Add 1/2 C. broth and cook, stirring, until liquid is absorbed. Continue adding broth 1/2 C. at a time, stirring after each addition. Adjust heat so that liquid simmers but rice doesn't stick. When rice is almost done, stir in the shrimp, salt and pepper to taste. Use only as much broth as needed until rice is tender and firm and risotto is creamy. Taste a couple grains when you think it might be done. If broth runs out before rice is tender, use hot water. Cooking time is 18-20 minutes. Remove risotto from heat. Add oil and stir until blended. Serve.

Serves 6.

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