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The Silver Spoon, Phaidon Press

Serves 4

• 11 ounces large raw shrimp
• 1 onion
• 2 cloves
• 1 celery heart
• 1 carrot
• 6 tablespoons butter
• 2 cups risotto rice
• salt

Bring 4 cups salted water to a boil, add the shrimp and cook for 2-3 minutes.

Remove with a slotted spoon (save the water) and peel and devein when cool enough to handle, reserving the shells.

Crush the shells in a mortar with a pestle.

Stick the onion with the cloves and add to the shrimp cooking liquid with the celery and carrot, then bring to a boil and simmer for 30 minutes.

Remove and discard the cloves, transfer the contents of the pan to a food processor, add the crushed shells and process to a puree.

Melt 4 tablespoons of the butter in a pan, stir in the rice and cook, stirring, until the grains are coated in butter.

Add a ladleful of the puree and cook, stirring, until it has been absorbed.

Continue adding the puree, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.

Meanwhile, melt the remaining butter in a skillet.

Add the shrimp and cook, stirring occasionally, for 4-5 minutes.

When the rice is tender, transfer to a warm serving dish, arrange the shrimp around it and serve.

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