Prep time 5 minutes
Cook time 40 minutes
Yield: Serves or Makes 4-6
Bring stock to a boil in a medium pot. Turn to low and simmer until ready for use.
In a medium or large pot heat 2 tbsp of olive oil. Add in shallots or onion and cook until they are translucent, about 3-4 minutes. Add in rice and stir ingredients together. Toast rice for about 4 minutes, or until it has slightly browned. Stir in 1/2 cup of wine and 1 tablespoon of lemon juice and cook until it is fully absorbed by the rice.
One ladle at a time, add stock to rice and stir, cooking until rice absorbs most of the stock and begins to thicken. Repeat ladle, stir, ladle, stir until rice is fully cooked or all the stock is used. Use hot water if you run out of stock before rice is cooked. Get comfortable, this whole process will take 20-30 minutes. Cover and set aside.
Heat butter and remaining 2 tablespoons of olive oil in a medium skillet. And garlic and cook for about 1-2 minutes, until fragrant. Pour in remaining 1/2 cup wine and cook until reduced by half, about another 2 minutes. Sprinkle shrimp with a bit of salt and pepper then cook in the skillet for 2 minutes each side. Add in remaining tablespoon of lemon juice and stir. Remove from heat.
Serve risotto in a bowl and spoon shrimp and scampi sauce over risotto. Garnish with parsley or fresh basil.