Shrimp Risotto - Instructions
Make the shrimp stock:
Remove the heads from the shrimp (to do this, grab right behind the gills with your index finger and
thumb and twist off the body). Peel the shrimp and reserve the heads, the shells, and the shrimp in
Heat the oil in a heavy-bottomed 8-quart stockpot or Dutch oven over medium-high heat. Add the shrimp
heads and shells, carrots, onions, and celery and cook, stirring often, until the shells are orange and
the vegetables have softened, about 15 minutes. (It may be necessary to reduce the heat.)
Stir in the tomato paste, if using, and mix well. Pour in the cold water and drop in the bay leaf. Bring
the liquid to a boil, reduce the heat to low, cover, and simmer gently for 20 minutes.
Strain the mixture through a fine sieve (or a colander lined with several layers of cheesecloth) into a
clean pot. Discard the solids. Place the pot of strained stock on the stove and bring to a bare simmer.
Season the stock with salt and pepper until it tastes rich and complex. (I know, I know. You've been
warned never to salt stock, but like with boiling pasta, this is the only chance you get to infuse
flavor into the rice. And since you're not reducing the stock, there's little danger of over-salting