Directions:

Place 3 cups water and stock ingredients in 1 1/2-quart saucepan. Simmer 20 minutes; strain.

Prepare rice mixture by cooking the small onion in a large saucepan in 1 tablespoon water and vermouth until translucent. Add rice and strained stock; cover. Simmer 15 minutes.

Add celery, mushrooms, pepper, peas and saffron; cover. Simmer gently 10 minutes.

Add shrimp; bring to boil. Boil 3 to 5 minutes. Transfer food to hot serving dish; garnish with parsley and cheese.