Shrimp Risotto

1 Bay leaf

Celery leaves (A few) 6 Peppercorns

Salt, to taste Saffron threads (A few) 3 3/4 c Water

6 tb Butter, divided

1 Onion, chopped

1 Clove garlic, crushed

2 c Italian Arborio rice

1 1/4 c Dry white wine

2 Zucchini, cut into thin

-strips 6 oz Oyster mushrooms, cut into -pieces 2 tb Chopped fresh parsley

1/4 c Grated Parmesan cheese,

20 minutes. Strain and reserve the stock. In a heavy large saucepan or skillet, melt

3 tablespoons of the butter; add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter. Add

1/3 of the reserved stock and bring to a boil, then simmer, uncovered,