Saffron Shrimp Risotto

Rinse the shrimp shells. Place them in a colander and rinse well under cold running water.
In a large saucepan or pot heat the olive oil over medium heat. Add the onion, carrots, celery to the saucepan and sauté the aromatics, stirring occasionally, until softened and translucent, about 5 minutes.
To the saucepan add the shrimp shells, garlic, bay leaf, and peppercorns. Stir to combine and cook until the shrimp shells turn pink and fragrant, about 3-5 minutes.
To the saucepan add the water. Bring the mixture to a boil, then reduce heat to low and simmer for 30-45 minutes, skimming off any foam that rises to the surface.
Carefully pour the stock through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much flavor as possible. Discard the solids. Taste the stock and add salt to taste.

In a small bowl, crumble the saffron threads and pour in 1/4 cup of the hot shrimp stock. Let it steep for 5 minutes to release its vibrant color and flavor. Add the saffron infused stock to larger bowl of shrimp stock.
In a large saucier or saucepan heat olive oil over medium heat. Add the shallot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the rice and toast, stirring constantly, until the grains are coated with oil and opaque, about 2 minutes.
To the shallots and rice add the white wine and cook, stirring constantly, until the wine is absorbed, about 1 minute.
Add the saffron-infused stock to the rice one ladleful at a time. Stir constantly until each ladleful is absorbed before adding the next. This process takes about 20-25 minutes, until the rice is tender and creamy, but still with a slight bite.
Once the rice is cooked, remove the pan from heat and stir in the Parmesan cheese, butter, salt, and pepper. Taste and adjust seasonings as needed.

In a medium skillet heat olive oil over medium heat. Add the garlic sauté for a few seconds until fragrant.
To the skillet add the shrimp and season with paprika, salt, and pepper. Cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 3-4 minutes.

Spoon the risotto into two bowls and top with the cooked shrimp. Garnish with chopped fresh parsley.