1 lb Shrimp (unshelled)

      1    Bay leaf

           Celery leaves (A few)
      6    Peppercorns

           Salt, to taste
           Saffron threads (A few)
  3 3/4 c  Water

      6 tb Butter, divided

      1    Onion, chopped

      1    Clove garlic, crushed

      2 c  Italian Arborio rice

  1 1/4 c  Dry white wine

      2    Zucchini, cut into thin

           -strips
      6 oz Oyster mushrooms, cut into

           -pieces
      2 tb Chopped fresh parsley

    1/4 c  Grated Parmesan cheese,

           -divided
  Rinse and peel the shrimp; set aside.  Rinse the shrimp shells, then put
  them in a saucepan along with the bay leaf, celery leaves, peppercorns,
  salt, saffron, and water.  Bring to a boil, then simmer for 20 minutes.
  Strain and reserve the stock.
  In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add
  the onion and garlic.  Cook for about 5 minutes or until softened but not
  colored.  Add the rice and stir to coat all the grains with butter.  Add
  1/3 of the reserved stock and bring to a boil, then simmer, uncovered,

  until the stock is absorbed.  Stirring, gradually add more stock and the
  wine until it has all been absorbed and the rice is cooked; this will take
  about 20 minutes.
  In a separate pan, melt the remaining butter, add the shrimp, zucchini, and
  mushrooms; cook for 3 or 4 minutes.  Fold the mixture into the rice along
  with the rice and half of the cheese.  Taste and add salt, if needed.
  Serve piping hot, sprinkled with the remaining cheese.
  Makes 4 servings.
  Nutrient Values per Serving: 719 Calories, 22 g Fat, 12 g Saturated Fat, 34
  g Protein, 83 g Carbohydrate, 224 mg Cholesterol, 511 mg Sodium.
  [THE WASHINGTON POST; November 28, 1990; Mary Cadogan]
  Posted by Fred Peters.