Instructions: Make a shrimp stock by adding the shrimp shells to 1 quart of water and bring to a boil. Heat the olive oil in a pan and add the garlic and onion.

Saute for a couple of minutes. Add the tomatoes, parsley and wine and cook for a few minutes. The heat on your stove top should be set to med-high.

Add the rice and stir to coat with all the ingredients until the liquid is absorbed or evaporated. Next, add a soup ladel full of the shrimp stock and stir again until the liquid is absorbed or evaporated. Continue this process for the next twenty minutes. Add in the broccoli tops, another ladel full of stock and stir until the liquid is absorbed as before. Taste the Risotto and add some salt, and cracked pepper (not too much because Parmesan will be added in later). Continue the general cooking process, continue to stir, and check the firmness of the Risotto. When almost done, add the shrimp and another ladel full of stock. Continue to cook for a couple of minutes. Approx 25-30 min after you have begun the Risotto, it should be done. I like mine firm to the bite, but not so firm that the rice is white and chalky inside. The last thing I did was to wisk in the Parmesan "Reggiano" cheese and two tsp. of butter. Taste once more and add additional salt if needed. I served mine in a nice china bowl.

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