Shrimp Risotto with Mushrooms

MAKE STOCK

• Separate heads from shrimp. Put heads, carrots, coarsely chopped onion, parsley stems and 2 tablespoons oil in a 3-quart heavy saucepan, and cook, without adding any liquid, covered, over medium-low heat, stirring occasionally, 15 minutes.
• Meanwhile, shell shrimp, reserving shells, then devein shrimp and halve crosswise.
• Add shrimp shells, water and 1 cup wine to pan (shrimp heads will turn liquid red), and bring to a simmer, skimming surface as necessary. Simmer stock gently, partially covered, 1½ hours.
• Strain stock through a medium-mesh sieve set over a bowl, pressing on and discarding solids. Add enough water, if necessary, to measure 6 cups, then return to saucepan, add salt and keep at a bare simmer.

• Cook Risotto

  Cook finely chopped onion in remaining 3 tablespoons oil in a 3- to 4-quart heavy pot over medium-low heat, stirring, until very soft, about 8 minutes.
• Add remaining cup wine and boil until wine is evaporated, about 8 minutes.
• Add chanterelles to pot and cook over medium heat, stirring, until mushrooms are softened, 3 to 5 minutes.
• Add rice and cook, stirring, 2 minutes.
• Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (You may have some left over).
• Remove pot from heat then stir shrimp, parsley, and cream into risotto and let stand covered to gently cook shrimp, about 2 minutes. Check seasoning for salt.