Jerry selected this week's recipe, which can be read here: http://www.williams-sonoma.com/recipe/risotto-with-crab-and-shrimp-risotto-al-granchio-e-gamberi.html
I made some changes to the recipe to bring the calorie count down. (And yes, I did look for brown arborio rice. No such thing) I only used one cup of rice to put the lean protein more to the forefront. I also only used one tablespoon butter in all, and used more wine when my fish stock (frozen from Whole Foods) ran out.
It was delicious, and we especially loved the taste, texture and color contrast of the shrimp. We ate it with a salad and roasted asparagus.
I had a hard time trying to convince Larry to not add Parmesan, citing the Italian rule about not adding cheese to seafood. He did add some to his portion, and amazingly, the sky did not fall. As far as I know Italy is still there, and I have to admit, it added to the dish. No, it did not overpower the delicacy of the fish and shrimp, just added a slight richness and complexity. Sorry, purists!
For further amusing reading on the Italian "thing" about cheese with seafood, go here: http://www.nytimes.com/2008/03/30/magazine/30food-t.html?ex=1364443200&en=23c28225261631a7&ei=5124&partner=permalink&exprod=permalink