This is a basic risotto recipe. Its potential garnishes are almost endless—peas or asparagus, parboiled and added at the last minute; radicchio chiffonade put in raw with the prawns or even thrown on top of the hot risotto to wilt; cooked artichokes or leeks; ancho chili butter; black bean sauce or flavored aioli drizzled on top. But never add cheese to a seafood pasta or risotto, as it tends to make the seafood taste old or spoiled.
Heat the oil in a sauté pan until hot. Add the shrimp shells and sauté, stirring constantly, for 5 minutes. Spoon off all the oil you can and add the fish stock. Simmer for 30 minutes. Strain, discard the shells, and skim any oil from the surface of the stock.
Add the stock,
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