Instructions: Shell, devein and cut the shrimp into thirds. set aside.

In a wide, heavy saucepan, saute the onion and shallots in 3 tablespoons of the olive oil until lightly golden. Add the rice and stir to coat completely with oil. Toast the rice lightly, stirring constantly, 1 to 2 minutes. Add the wine and cook, stirring constantly, until it evaporates. Add the tomato puree and cook, stirring for 3 minutes. Then gradually add 1 cup of the boiling water and simmer, stirring occasionally. Add more boiling water as previous additions are absorbed, always stirring.

When the rice is almost done (about 10 minutes), heat 3 tablespoons of the remaining oil in a deep skillet. Add the garlic and saute until lightly browned. Remove and discard the garlic, add the shrimp to the skillet, and saute for 2 minutes.

Add the contents of the skillet to the rice. Mix well and cook for 3 to 4 minutes longer, adding boiling water as needed.

Turn off the heat, season risotto with salt and pepper, stir in the parsley and serve immediately.

This recipe yields 4 servings.

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