Instructions: 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 dont 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 Stanleys Mother, who served as adviser on the film, Bundy, Fort Worth Star-Telegram. Printed in Riv Press-Enterprise 3 Oc 96.

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