Shrimp Risotto

I've been stalking the Food Lion circulars lately waiting for pork tenderloin to go on sale.  I recently discovered a slow cooker method of cooking the tenderloin that I love.  I thought it made a good copy of Qdoba's pork, so I made a faux Mexican Gumbo with it.  I'll give that recipe when the tenderloin finally goes on sale.  But I see Food Lion has shrimp BOGO.  I see shrimp risotto in my future.  Here's my recipe.

Shrimp Risotto Ingredients
Peeled and De-veined shrimp.  Raw is probably better, but cooked is ok too.  On sale is always preferable!
Shrimp Stock, see instructions below.  Don't have shrimp stock?  Use watered down chicken stock.
Frozen Peas (petit pois if you want to be fancy)
One mild diced onion, or shallots if you are so inclined
Parmesan Cheese (not from the green can - fresh)
Fresh Mint and Fresh Basil if you have them
Arborio rice 

Shrimp Stock
I make this the same evening as I make the risotto, then freeze for the next time.  You can make it day of if you peel the shrimp far enough in advance.

Peel shrimp.  Place all shells in a saucepan.  Cover with water.  Simmer on low until the water is pink.  The longer you simmer, the more condensed it will be.  Go at least two hours.

Shrimp Risotto Recipe
Sautee onions or shallots and salt in butter in a large frying pan.  When translucent, add arborio rice to the pan.  Yes it will be dry.  I use about a cup of rice for four people.  Since I am feeding five, one of whom is a teenage boy, and the other my hungry husband, I use two cups for us all.  Stir the rice in the butter for just long enough to slightly toast the kernels.  Just a few moments.  Then start adding your stock one cup at a time.  Salt as you go.  Stir after each addition.  You don't want to add more liquid until all the previous liquid has been absorbed.  Continue this way until the rice is cooked through - about 30 minutes.  When the rice is done, add your shrimp, turning the heat off on the pan.  When the shrimp are pink, add the frozen peas, a chiffonade of mint and basil.  When plating, top with fresh grated parmesan.

This is a decadent dish, made reasonably affordable when shrimp is BOGO, and using your own shrimp stock can make the flavor stretch with less shrimp per serving.