INGREDIENTS
1
(400g, 14oz) bag Shrimp, frozen
2 cups
Shrimp shells, frozen
2
Bay leaves
4
Carrots, medium-sized
3
stalks Celery
1
Lemon, Juice of
1/2
Of fennel, bulb
2
Onions, small
2
Roma tomatoes
6
sprigs Tarragon, fresh
2 tbsp
Tomato paste
1 1/2 cups
Arborio rice
3 tbsp
Olive oil
1/2 cup
Heavy cream
1
Parmesan, rind
1
Parmesan cheese
1/2 cup
Brandy
8 cups
Water