Recipe

Ingredients
1 lb. arborio rice
1 lb. shrimp (peeled and de-veined)
1/2 lb. sliced mushrooms
4 cups light fish broth or clam juice
4 oz.  peeled tomatoes
4  cloves chopped garlic
2 oz. chopped italian parsley
2 oz. chopped shallots
2 oz. butter
Salt and pepper to taste

Preparation
   
In a large sauce pan, heat olive oil and sautee garlic until golden, then add tomato and cook for
5 minutes. Add fish broth and bring to a boil.
Set aside.
   
In a separate pan, sautee butter and shallots. Add risotto and stir for 5 minutes. Slowly add the reserved broth, then add shrimp.

Let simmer for approximately 10 minutes. Continue stirring, adding broth as you need it. Lower heat and stir for 18-20 minutes.
When rice is cooked to your satisfaction, season and add parsley and serve.

Serves 5-6 people. Wine recommendation: Colosi, red table wine, Sicily. Buon Appettito!