Instructions: Bring water to boil in large saucepan with crushed garlic and bay leaf. Add shrimp and cook until pink, 2 minutes. Remove shrimp with slotted ladle or skimmer. Peel shrimp once theyre cool, putting shells (and heads, if any) back into water.

Chop shrimp meat and refrigerate until needed. Simmer broth with shrimp shells over low heat 1 hour. Strain broth through fine-mesh strainer and chill until ready to use.

When almost ready to serve, return broth to boil. In large, heavy casserole or saucepan, heat olive oil and 3 tablespoons butter over medium heat until butter starts to sizzle. Cook green onion and minced garlic 1 minute, stirring so garlic doesnt burn.

Add rice to oil mixture and stir, coating all grains. Cook over medium heat 2 minutes. Pour in wine, stirring constantly. Add reserved chopped shrimp and 1 cup shrimp broth. Once liquid evaporates, pour in another cup broth and stir frequently.

Continue adding broth in smaller and smaller amounts as it evaporates and is absorbed, and cook until rice is between al dente and tender, 20 minutes. (You will use about 5 cups of broth.)

When risotto is done, stir in remaining 1 tablespoon butter and add salt and pepper to taste. Serve hot.

This recipe yields 4 to 6 servings.

Comments: The secret to this dish is an excellent shrimp broth. For this reason, its best to use fresh shrimp with their heads on. The rice should take on a pinkish hue from the shrimp. You can enhance this look by stirring in a tablespoon of tomato sauce. Venetian cooks often add Parmigiano-Reggiano cheese to the risotto as well, but I dont care for this addition.

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