Shrimp Risotto

We really don't always eat beef! And when we choose something else shrimp is a treat. Often we order it when eating out, and occasionally I fix a shrimp recipe at home. When a new 'sample' magazine came in the mail - Cuisine At Home - I was tempted with the Shrimp Risotto recipe. It even used arborio rice, which I had a partial package left from another recipe - a double winner. And this recipe is so good, I'll even buy the special ingredients to make it again. The magazine says four servings, but I increased the amount of shrimp and rice and we've eaten it for at least 8 servings! (as good as it is, we're hoping its almost done).

For the Shrimp Stock:
1 pound shrimp (unsure about measuring the shrimp before or after peeling and removing the tails, I bought 1 1/2 pound, cleaned them and used 1 pound 5 ounces)
2 cups water
1 1/2 cups low-sodium chicken broth (I use a concentrate called "Better than Bouillon". 1 teaspoon in 8 ounces of boiling water equals 1 cup of broth)
1 cup chopped leek greens (leeks? not in our small town store! Celery worked well)
9 black peppercorns
4 fresh parsley sprigs (its January in Kansas - I used about a tablespoon of dried parsley)
2 bay leaves
For the Risotto:
2 Tablespoons unsalted butter
1 cup chopped leaks whites (celery again)
1 cup dry arborio rice
3/4 cup dry sherry (I substituted more broth mixture)
1 cup frozen green peas
1/2  tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. cayenne pepper
2 Tablespoons butter
2 Tablespoons grated Parmesan

Directions: Peel and devein the shrimp; set shrimp aside. Place shrimp shells and remaining stock ingredients in a saucepan and bring to a boil. Reduce heat to medium low and simmer stock for 10 minutes. Strain stock through a colander into a bowl; discard solids. Return stock to saucepan over low heat.
Melt 2 tablespoons butter in a sauté pan over medium heat. Add leek whites (celery); sauté 2 minutes, then stir in rice and sauté 2 minutes more. Do not allow rice or leeks to brown.
Deglaze pan with sherry (broth), stirring until liquid evaporates. Add 1/2 cup of warm stock; stir until absorbed. Continue adding stock 1/2 cup at a time until all stock is used and rice is tender, 20 - 25 minutes.

Stir in peas and shrimp; cook until shrimp are pink and firm, about 5 minutes. Season risotto with salt, cayenne, and nutmeg.
Off heat, add 2 tablespoons butter and sprinkle with Parmesan.

The reheated leftover are just as good as the first time served!