Whenever a new guest arrives I always try to greet them with an inviting tray filled brilliant orange Aperol Spritzes.  It is the perfect introduction to Tuscany and my drink of choice all summer long. The bright citrus and herbal and ever so slightly bitter flavor of the Aperol liquor is elevated by the effervescence from the sweet Procecco and splash of Pellegrino.  These are great by the pool.  I recommend you make a pitcher to last the afternoon.

In a medium sized pot over medium high heat add the shells oil and bay leaf. Stir until shells are red. Add the tomato paste and stir one minute. Add water carrot, onion and celery and bring to low boil then reduce to simmer for 1 to 2 hours.

In a heavy bottom pan such heat butter and shallots and oil.  Add the rice and stir making sure that each rice grain is coated with the oil and butter. You can add more oil if it is not enough. Cook for one minute.  Add the wine and stir.  Add the stock one cup at a time letting each cup almost absorb completely before adding more.  Make sure not to let get to dry or this will cause clumping also you don’t need to stir constantly if your heat is low enough and you keep enough liquid in the pan. Keep repeating until risotto is tender but not completely broken down you should still have discernable grains.  Just when you think you are a few minutes from done add the shrimp into the risotto with one last bit of stock and cook until shrimp just done.  Stir in the final butter, sprinkle with parsley and serve.