Gluten-Free Shrimp Risotto

Instructions

<ol>
<li>In a medium to large pot, combine 8 cups water, the celery, thyme, shrimp shells, onion, and peppercorns. Bring to a boil then lower to simmering. Let simmer for about 30 to 45 minutes then drain. Discard all the veggies. Keep the broth warm.</li>
<li>Meanwhile, sauté shrimps with butter and season with salt and pepper. Squirt lemon juice on the shrimp at the end and let sizzle for few seconds. Chop shrimps and set aside.</li>
<li>Heat a large deep sauté pan to medium heat. Add olive oil, 2 tablespoons butter and shallots. Sauté until soft about few minutes. Add the rice and stir to coat. Heat rice for 2 minutes then stir in the wine. Cook until absorbed. Add 1 ladle of the shrimp broth at a time until fully absorbed. Keeping the heat to medium. Stir the risotto almost constantly so it doesn't stick.</li>
<li>Repeat until rice is al dente. Add the tomatoes, shrimps and 2 tablespoons parsley.</li>
<li>Season risotto with salt. Remove from heat and cover for 1 minute.</li>
<li>Serve with more parsley. Yum!</li>
</ol>