Lemon Shrimp Risotto

Instructions

1. Warm 7 cups chicken stock over low heat in a medium-sized pot. Keep warm on the stove until ready to use.
2. Heat 2 tbsp olive oil in a large pot over medium heat. Add the shrimp and season with a big pinch of salt and pepper. Cook until the shrimp are done, firm and pink, about 4-6 minutes (2-3 mins per side). Transfer the shrimp to a bowl and set aside (cover to keep warm).
3. Keep the pot at medium heat and add 2 more tbsp olive oil to the pot plus 2 tbsp butter along with the onion and garlic. Cook until the onions are softened, about 3-4 minutes.
4. Add the arborio rice and stir until well-coated and starting to turn translucent, about 3-5 minutes.
5. Start adding the chicken broth, two ladlefuls at a time, stirring after each addition, waiting until the broth is almost completely absorbed before adding another ladleful of broth and making sure to scrape up the yummy brown bits from the bottom of the pan.
6. Continue to add broth until the rice is creamy and is tender to the bite but still a little firm; this will take approximately 20-25 minutes.
7. To finish, remove from the heat the dish stir in the lemon juice and 2 tbsp butter first until incorporated. Then finally add the lemon zest, shrimp and grated parmesan, stirring until incorporated. Finally add ½-1 cup of broth more if you desire a looser risotto. Season with additional salt and pepper if needed.
8. Serve topped with fresh parsley and more grated parmesan cheese if so desired.