1 c  Risotto
1 sm Onion -- diced fine
1 lb Shrimp, choped fine --
(reserve shells)
2    Cloves garlic
2    Itialian plum tomatoes --
Diced fine
1/2 c  White wine
1 tb Parsley -- chopped fine
1/2 c  Parmesan Reggiano
1    Broccoli top, diced into --
sm Pieces
1/4 c  Olive oil -- extra virgin
2 ts Unsalted butter
Salt and freshly ground
Pepper -- to taste

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.

MsSailor