2 c. rice
1 lb. fresh sm. shrimp
1/4 c. olive oil
2 tbsp. onion, chopped fine
1 tbsp. celery, minced
1 clove garlic
1 c. dry white wine
5 c. hot water
2 tbsp. carrot, chopped fine
6 tbsp. butter
1 tsp. salt
1/3 c. grated Parmesan cheese
3 tbsp. butter
Salt and pepper to taste

Shell and devein shrimps. Do not discard shells. Rinse shrimps and shells separately in cold water. Slowly saute carrot, celery, garlic, and 2 tablespoons onion in oil. Remove garlic when golden. Add wine and shells and simmer for 10 minutes. Add water and 1 teaspoon salt; cover and simmer for 30 minutes. Saute rest of onion in 6 tablespoons butter until lightly golden.

Add shrimps and simmer 5 minutes. Add rice. Cook, uncovered, stirring occasionally, for 3 to 4 minutes. Strain broth of shells; skim off fat and add 2 cups of broth to rice. Rice should be cooked over medium heat. Continue adding hot broth as needed, stirring occasionally. Cook rice 15 to 18 minutes. Correct seasoning. Rice should absorb all the broth in the pan, but at the same time should not be too dry. Serve immediately; sprinkle with cheese and dotted with butter. Serves 6.