Gluten-Free Shrimp Risotto

Instructions

1. 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.
2. 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.
3. 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.
4. Repeat until rice is al dente. Add the tomatoes, shrimps and 2 tablespoons parsley.
5. Season risotto with salt. Remove from heat and cover for 1 minute.
6. Serve with more parsley. Yum!