Shrimp Risotto

Instructions

1. Prepare the shrimp
   Season the shrimp with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the shrimp for 1-2 minutes per side until just pink and opaque. Remove from pan and set aside, covered.
2. Start the risotto base
   In the same pan, add the remaining olive oil and 1 tablespoon of butter. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Toast the rice
   Add the Arborio rice to the pan and stir to coat with the oil and butter. Toast the rice for 1-2 minutes until the edges become translucent while the center remains white.
4. Deglaze and begin adding liquid
   Pour in the white wine and stir constantly until the liquid is almost completely absorbed. Begin adding the warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next ladle.
5. Continue cooking the risotto
   Continue this process of adding stock and stirring for about 18-20 minutes. The rice should be creamy but still have a slight bite to it (al dente). You may not need all the stock, or you might need a little more.
6. Finish the risotto
   When the rice is cooked to the desired consistency, stir in the remaining tablespoon of butter, Parmesan cheese, and lemon juice. Add the cooked shrimp back to the pan and gently fold in. Remove from heat and let stand for 2 minutes.
7. Serve
   Divide the risotto among four warm plates or shallow bowls. Sprinkle with chopped parsley and red pepper flakes if using. Serve immediately with additional Parmesan cheese on the side if desired.