Shrimp and Spring Pea Risotto

If you like lemon, you can increase the lemon zest to 1 tsp.  

  3/4 Lb Medium Shrimp In Shell                                               1/2 Tsp Lemon Zest, finely chopped

  5 Cups Water                                                                        1/2 Tsp black pepper

  1/2 Tsp Salt                                                                           3 Tbl Butter

  5 Oz Hull Peas, hulled                                                            9 Ounce Arborio Rice

  1 Medium Spring Onion, green and white parts, minced            3/4 Cup Dry White Wine

                                                                                                 

Peel shrimp, keeping the shells, and put the shrimp in the refrigerator.  Put the shells in a lidded pot with the water, simmer.

Steam the peas until about half cooded.  Add the salt, pepper, and lemon zest.  Set aside.

Sautee the shrimp until just cooked, set aside.

Cook onion in butter in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.

Strain broth through a sieve and return to the pot, keeping just below a simmer.

Add rice to the butter/onion mixture and cook, stirring, 2 minutes. Increase heat to moderate, then add wine and cook, stirring, 1 minute. Stir in 1/2 cup simmering shrimp broth and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are cooked through, about two minutes. Serve  risotto immediately.