Ingredients

• 4 cups water
• 8 oz clam juice
• 1 carrot, cut
• 1 stalk of celery, cut
• 1 onion, quartered
• 1 tsp salt
• 4 sprigs parsley, chopped
• shrimp shells

• 1 pound of shrimp
• 1 cup Arborio Rice
• 1/4 cup chopped onions
• 1 garlic clove, chopped
• 4 tbsp olive oil
• 1 plum tomato, diced
• 1/2 cup white wine
• parmesan cheese
• 1 tbsp butter

Method

Making the Broth

1. add water and clam juice into a sauce pan *note: if you don’t have clam juice, use 5 cups of water instead
2. put in shrimp shells, celery, carrot, quartered onion, salt, and parsley into the sauce pan
3. heat up stove, and as soon as mixture starts to boil, cover pan with a lid and cook for 20 minutes
4. pour mixture into a bowl using a strainer to take out all the whole solid pieces, leaving only the broth in the bowl
5. put butter, half of oil, and garlic into a pan on a heated stove and mix before adding shrimp
6. cook for 3-4 minutes, flipping shrimps over throughout to cook evenly
7. put shrimps onto a plate

Cooking the rice

1. add the rest of oil to the previous pan used, keeping the remaining butter and garlic in
2. add chopped onions and rice into pan and stir to coat the rice with oil
3. put in a cup of broth and stir, absorbing it into the rice
4. cook for 15-20 minutes
5. put in white wine and tomatoes, and stir
6. once the rice has absorbed some of the liquid, put in a ladle of broth or so in and stir

Finishing the Dish

1. add shrimp in and another ladle of broth and mix
2. once liquid is more absorbed, add a tbsp of butter and stir once again
3. put everything into a dish, grating a bit of parmesan on top and cutting small pieces of chives for color before you enjoy!