CREAMY SHRIMP RISOTTO

Steps:

• Heat 2 tbsp oil in a large saucepan over medium high heat. Add shrimp heads and shells and cook, stirring occasionally, until shells and oil are bright red and shells are very fragrant, 5-8 minutes.
• Use a potato masher to press down firmly on heads to release their juices.
• Stir in tomato paste and cook until it starts to brown and stick to the bottom of the pot, about 1 minute.
• Add 1/3 cup of wine and cook, scraping up brown bits, until almost completely evaporated, about 3 minutes.
• Add carrot, celery, thyme sprigs, peppercorns, 2 onion halves, all but 4 garlic cloves and 8 cups of water and bring to a boil over medium high heat.
• Reduce heat and simmer until stock is reduced by 1/4 and very fragrant, 60-70 minutes.
• Finely chop remaining onion and garlic.
• Remove stock from heat and strain through a fine-meshed sieve into a medium saucepan; discard solids (you should have about 6 cups).
• Keep warm over low heat.
• Heat remaining 2 Tbsp oil in a large Dutch Oven or other heavy pot over medium heat.
• Add chopped onion and garlic and cook, stirring often, until onion is translucent and softened, about 5 minutes (don't let it brown).
• Add rice and cook, stirring often, until grains are almost entirely translucent and starting to stick to the bottom of the pot, about 3 minutes.
• Stir in remaining 1/3 cup of wine and cook, stirring, until wine is almost completely evaporated.
• Ladle in about 1 cup warm stock and cook, stirring, until liquid is absorbed.
• Keep adding stock in 1 cup increments until rice is tender but not mushy, about 25-30 minutes.
• If you run out of stock before rice is tender, add water 1/4 cup at a time until rice is cooked.
• Season with salt and pepper.
• Add shrimp and cook, stirring, until shrimp are cooked through, about 2 minutes.
• Remove from heat and add lemon zest, butter and mascarpone and stir until incorporated.
• Serve and top with a dollop of mascapone. Add lemon wedges to side.