Shrimp Risotto

There is a new cooking magazine called Cuisine at home. I made this Shrimp Risotto from it. Jim liked it. I thought it was way too salty.
For the Stock
Ingredients:
1# medium shrimp with shells
2 C water
1 ½ C low sodium chicken broth
1 C chopped leek greens
9 black pepper corns
4 fresh parsley sprigs
2 bay leaves
Directions:
1. Peel and devein shrimp; set shrimp aside.
2. Place shrimp shells and remaining stock ingredients in a saucepan.
3. Bring to a boil and reduce heat to medium-low and simmer for 10 minutes.
4. Strain through a colander into a small pan, discarding solids and keep warm.
For the Risotto
Ingredients:
4 T unsalted butter, divided
1 C chopped leek whites
1 C Arborio rice
¾ C dry sherry
1 C frozen green peas
1 t kosher salt
¼ t cayenne pepper
¼ t ground nutmeg
2 T grated Parmesan
Directions:
1. Melt 2 T of butter in a large pan over medium heat.
2. Add leek whites, sauté 2 minutes, then stir in rice and sauté 2 minutes more. Do not allow rice or leeks to brown.
3. Deglaze pan with sherry, stirring until all liquid evaporates. Add ½ C of warm stock; stir until absorbed. Continue adding stock ½ cup at a time until all stock is used and rice is tender.
4. Stir in the peas and shrimp; cook until shrimp are fink and firm about 5 minutes. Season with salt, cayenne and nutmeg.
5. Off heat add 2 T butter and Parmesan.
Chive Gremolata
Ingredients:
3 strips of thick-sliced bacon, diced
2 T minced fresh chives
2 T minced lemon zest
½ t minced garlic
Salt to taste
Directions:
1. Cook bacon in a skillet over medium-high heat until crisp. Drain and cool.
2. Combine bacon with remaining ingredients and sprinkle over the Risotto.
I did not want the bacon. I added all the rest of the ingredients to the risotto in step 4.
We picked up an Australian Chardonnay, 2008 in Wegmans today, priced at $10. It was very good. My guess is you can probably gait for less else ware.