Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         shrimp -- (unshelled)
   1                    bay leaf
                        celery leaves -- (a few)
   6                    peppercorns
                        salt -- to taste
                        saffron threads -- (a few)
   3 3/4  cups          water
   6      tablespoons   butter -- divided
   1                    onion -- chopped
   1      clove         garlic -- crushed
   2      cups          italian arborio rice
   1 1/4  cups          dry white wine
   2                    zucchini -- cut into thin
                        -- strips
   6      ounces        oyster mushrooms -- cut into pieces
   2      tablespoons   chopped fresh parsley
     1/4  cup           grated parmesan cheese -- divided

Preparation:

Rinse and peel the shrimp; set aside. Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water. Bring to a boil, then simmer for 20 minutes. Strain and reserve the stock. In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter. Add 1/3 of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed. Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes. In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along with the rice and half of the cheese. Taste and add salt, if needed. Serve piping hot, sprinkled with the remaining cheese. Makes 4 servings.