Shrimp and confit tomato risotto

Shell the shrimp, keeping the shells.

Toss the shrimp with salt and a little baking soda and let them sit at room temperature 15 to 20 minutes.

Toast the shrimp shells until pink, add water, parsley, onion and white wine and simmer about an hour.

Ladle the oil off the confit tomato liquid and add those drippings and a little tomato paste to the shrimp broth.

Warm tomato oil in a pan and saute the shrimp quickly, flipping them almost as fast as they go in; remove, keeping the oil.

Cook the finely chopped onion and minced garlic in that oil about 30 seconds until fragrant.

Toast the arborio in the pan, then deglaze with the dry white wine and cook until almost completely evaporated.

Add two ladlefuls of hot stock, then one ladleful at a time, adding the next only when a paddle drawn through leaves a visible trail.

Cook about 20 minutes until the rice still has a little bite.

Kill the heat and stir in the butter, grated Parmesan and confit tomatoes.

Stir the shrimp back in to finish cooking through.

Add the basil and a pinch of parsley, season, and finish with more Parmigiana Reggiana.