This is an easy and delicious one-pot meal! People are often scared of risotto, but it’s really easy to make. You just have to stir a lot!
Begin by heating the olive oil over medium heat. Once warm, add in the chopped shallots and garlic. Let them fry for about a few minutes, making sure not to let them burn and stirring occasionally. Once they are slightly softened, add in the arborio rice, and give it a quick stir, until the rice is fully coated with the shallot and garlic oil mix.
Pour in the white wine. Allow the alcohol from the wine evaporate and let the flavors of the wine absorb into the rice. Once this is done, about 2 minutes, add in the chicken stock. With the heat on medium, I like to start off by adding a three ladles of chicken stock (or one cup), and allow the rice to slowly cook and absorb the liquid. Once you notice the rice is becoming dry, you can add a few more ladles or another cup of chicken stock. This is a slow cooking process that requires small amounts of chicken stock to be added while occasionally stirring to ensure that the rice does not stick or burn. Continue adding chicken stock until you notice the rice is soft. Be mindful of the packaging instructions, this will help you gauge how many minutes and liquid is required to cook the arborio rice. I added 1 cup of chicken stock about every 3 minutes for a total of 6 cups and 20 minutes. This may change depending on the rice you use.
After you add your last ladles of chicken stock, you can also add in the peas, lemon zest, lemon juice, and shrimp. Let these ingredients cook for about six minutes, or until you notice the shrimp is fully cooked.
Add in the butter and the parmigiano cheese. Mix thoroughly and cook until the butter is fully melted. Remove from the stove top and serve. Top off with freshly chopped parsley and enjoy!