Shrimp Risotto

• 1 pound shrimp
• 1 each bay leaves
• 6 each peppercorns
• 3 3/4 cups water
• 6 tablespoons butter divided
• 1 each onions chopped
• 1 clove garlic crushed
• 2 cups rice
• 1 1/4 cups white wine dry
• 2 each zucchini cut up
• 6 ounces mushrooms, oyster
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated

1. Rinse and peel the shrimp; set aside.
2. Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water.
3. Bring to a boil, then simmer for 20 minutes.
4. Strain and reserve the stock.
5. In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic.
6. Cook for about 5 minutes or until softened but not colored.
7. Add the rice and stir to coat all the grains with butter.
8. Add 13 of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed.
9. Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes.
10. In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes.
11. Fold the mixture into the rice along with the rice and half of the cheese.
12. Taste and add salt, if needed.
13. Serve piping hot, sprinkled with the remaining cheese.

shrimp, bay leaves, peppercorns, water, butter, onions, garlic, rice, white wine, zucchini, mushrooms, parmesan

Taken from recipeland.com/recipe/v/shrimp-risotto-45254 (may not work)