1 1/4 lb. shrimp
1/4 c. olive oil
1/4 c. chopped onion
2 cloves chopped garlic
Salt and pepper
1 c. dry white wine
1/4 c. brandy
4 tbsp. butter
2 c. rice
1 qt. hot fish stock or bottled clam juice
2 tbsp. olive oil

Rinse shrimp thoroughly in water and shell them. Heat 1/4 cup olive oil and saute onion and garlic until very lightly browned. Add the shrimp and cook gently; season with salt and pepper.

Add the wine and brandy and simmer the sauce for about 10 minutes. Set aside a few shrimp for garnish. Melt butter in another saucepan, add the rice and let it absorb the butter, stirring constantly. As the rice becomes dry, add fish stock and shrimp sauce alternately, a little at a time, letting rice absorb the liquid after each addition.

When rice is cooked, add the 2 tablespoons of olive oil. The risotto should be clear and soft. Turn it into a hot oven proof dish and serve, garnished with reserved shrimp.