INGREDIENTS:

• 1 pound 16-20 count shrimp, peeled and deveined (reserve the shells if making homemade stock)
• 2 teaspoons butter
• 2 teaspoons olive oil
• 1 shallot, minced
• 1 clove garlic, minced
• 1 cup Arborio rice
• 3- 4 cups shrimp stock
• Chopped parsley
• Parmesan cheese

METHOD OF PREPARATION:

1. Slice each shrimp lengthwise into two pieces; set aside.
2. In a 2 quart sauce pan, place the butter and olive oil.
3. Add the shallot and the garlic; sauté without browning.
4. Add the rice, stirring often to coat with oil.
5. Add just enough stock to cover the rice, stirring constantly.
6. Repeat with remaining stock until the rice is tender, but not mushy.
7. Fold in the shrimp and stir over low heat about another minute.
8. Add the chopped parsley and parmesan cheese to taste.

FOR HOMEMADE SHRIMP STOCK:

1. Place reserved shrimp shells in a pot with 4 cups water, 1 cup white wine, 1 small chopped onion, and 2 chopped celery stalks.
2. Cover pot and simmer for about an hour.
3. Strain stock and use immediately or store in refrigerator.

Cooking with Class airs on NBC 10 is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

The following recipes were featured during "Marathon Week," April 28, 2008 and were presented by Chef Peter Kelly, associate instructor.