Shrimp Risotto

Peel the shrimp and reserve the shells in a small stockpot. Add 2 chopped onions, two of the celery stalks roughly chopped into chunks and the parsley and cover with a couple inches of water and set over high heat to bring to a simmer. Reduce the heat to low and simmer for 30 minutes. Strain the stock and season to taste with salt.

In a skillet melt the butter over medium heat until bubbling. Very finely chop the remaining onion and celery stalk and sauté until soft and the onions are translucent. Stir in the uncooked rice to coat with the buttery mixture and heat for a couple minutes. Then add the shrimp stock a couple ladles-full at a time, letting the rice absorb the stock nearly completely between each addition. Continue this process for about 20 minutes until the rice is tender and the risotto is rich and creamy then stir in the shrimp and cook just a few minutes longer until the shrimp is cooked through but tender and snappy. Season to taste with salt and pepper and garnish with freshly chopped chives.