In the photo it looks like no shrimp.  It was loaded with shrimp as Jim turned the 1# into 1# 6 oz.  Again still working my way through the Tucci cookbook.  

Ingredients:

Broth:

1 medium onion, quartered

1 celery stalk

1 carrot, peeled and cut into thirds

4 sprigs fresh I Italian flat leafed parsley

Kosher salt

5 C water

Risotto:

4 T EVOO

1 clove garlic, chopped

2 T butter

1/4 C chopped onions

1 C Arborio rice

1/2 C dry white wine

1 fresh or canned plum tomato, peeled, seeded, and diced

1/4 C finely grated Parmesan cheese, Optional

Directions:

First, I did none of the following as I have a lot of cans of a very good seafood broth called Bar Harbor.

1. In a large saucepan, combine the shrimp shells, quartered onion, celery, carrot, parsley, salt to taste, and water.
2. Bring to a boil, then simmer gently, with the slid slightly askew for 15-20 minutes.  
3. Strain through a fine-mesh sieve.  
4. Discard the shells and vegetables.  When you are ready to prepare the risotto, warm the broth to a gentle simmer.  

Risotto:

1. Warm 2 T of the oil in a large high-sided sauté pan set over medium heat. Add the garlic and sauté lightly but do not brown, about 1 minute.  
2. Add shrimp and cook until they turn light pink, about 4 minutes.  Remove the shrimp from the pan to a plate and set aside.  (4 minutes was to long.  I would do a minute a side and they will cook more later.)
3. Add the remaining 2 T oil, 1 T of the butter, and the chopped onion to the sauté pan.  Cook over medium-high heat until the onions have softened but not browned, about 5 minutes.  
4. Add the rice, stirring to coat it with the oil.  Stir in 1 C of simmering broth.  When the rice has absorbed the broth, add the wine and tomato and stir until the wine has been absorbed by the rice.  Add the remaining broth, 1/2 C at a time, stirring frequently and allowing the rice to absorb the liquid after each addition, until the rice is al dente, 15-20 minutes.  
5. Add the reserved shrimp along with the last ladleful of broth and any juices that may have accumulated on the plate.
6. 10.The rice should have a slight resistance to the bite.  If it seems too hard, add a little more liquid and continue cooking for another minute or two.  
7. 11.Remove the rice from the heat and briskly stir in remaining 1T butter and the Parmesan, if using.  (I didn’t) Serve immediately.  
8. 12.Serves 4, ha!  With 1.6 # of shrimp, Jim consumed every bite.