Shrimp Risotto

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
766
FAT
90%
CHOL
138%
SOD
72%

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Ingredients for 4 servings

1 1/2 tablespoons vegetable oil

Shells from 3/4 pound medium shrimp (reserve shrimp for risotto recipe, below)

2 small carrots, peeled and diced

2 small onions, peeled and diced

2 stalks celery, diced

2 tablespoons tomato paste

7 cups cold water

1 bay leaf

Salt and pepper

3/4 pound medium shrimp, deveined and chopped into small pieces

7 tablespoons unsalted butter, divided as specified

1 tablespoon yellow onion, finely chopped

2 teaspoons minced garlic

2 cups high-quality imported Arborio rice

1/3 cup dry white wine

Shrimp stock

4 tablespoons chopped parsley

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