Instructions: THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.

Melt the butter in a large, heavy skillet over medium-high heat. Add onion and thyme and saute until onion wilts, 3-5 minutes. Add rice and saute, stirring, until the grains are coated with the butter.

Add the shrimp stock all at once. Bring to a boil. Partially cover; simmer until the rice is almost tender and the liquid is absorbed, stirring frequently. (I know, I know - youre supposed to add the liquid a little at a time, but remember, this is "Easy" risotto.)

Add shrimp, cover and cook until they are just pink and the rice is tender.

NOTES : Serve with Garlic Toast topped with a little Gremolata; follow with fresh strawberries dipped in sour cream and brown sugar. - - To

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