I'm all inspired now! I make risotto, but I've never tried shrimp before -- and I know they make bisques out of lobster shells, but the idea of making stock this way never occurred to me. I'm all bouncy!
My most recent risotto was prosciutto, peas, and asparagus. Very springtime. Yours sounds divine, though. Can't wait to try it.
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branchandroot
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Date: 2005-04-09 04:56 am (UTC)My most recent risotto was prosciutto, peas, and asparagus. Very springtime. Yours sounds divine, though. Can't wait to try it.