BROTH (30 min) Clean the shrimp, devein. Reserve the shells. Place shrimp shells in large sauc epan. Add garlic, onion, carrot, celery, parsley, water and salt to taste. Simm er gently 20-25 minutes. Strain, discard shells and vegetables, reserve broth a nd set aside.

RISOTTO (25 min) Heat 2 tablespoons oil in large skillet, saute onion and garlic lightly, add shrimp, salt and pepper. Saute just until pink. Set aside; shrimp may be cut in half, if desired.

In the same large skillet, over medium heat, combine oil and butter (or use a ll butter or oil), saute onion and garlic until wilted but don't brown. Add ric e. Stir to coat, add a cup of the reserved shrimp broth, cook, stirring frequen tly until rice has absorbed liquid. Add diced tomato and wine. Continue cooking and stirring, adding broth 1 cup at a time, until rice is creamy and tender bu t al dente (about 3 cups). This should take about 18 minutes; adding shrimp dur ing the last 5 minutes of cooking. Add more broth if necessary. Stir in cheese just before serving. One tablespoon of butter can also be mixed in at the end f or extra creaminess. Serve immediately.

The recipe is from Stanley's Mother, who served as adviser on the film, "Big Ni ght" (1996). Lucci directed, produced and acted in the film. Beverly Bundy, For t Worth Star-Telegram. Printed in Riv Press-Enterprise 3 Oc 96. Pat H. McRecipe . (438 calories, 13 grams fat, 184 milligrams cholesterol, 276 milligrams sodiu m, 28 percent of calories from fat.)