Prepare the Shrimp

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Season the shrimp with salt and black pepper, then sauté for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.

Sauté the Aromatics

• In the same skillet, heat the remaining olive oil and butter over medium heat.
• Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
• Stir in the minced garlic and red pepper flakes (if using), and cook for 1 minute until fragrant.

Cook the Rice

• Add the Arborio rice to the skillet and stir for 2-3 minutes to toast the grains lightly.
• Pour in the white wine and cook until most of the liquid has evaporated, stirring constantly.

Gradually add the Stock

• Add 1 ladleful (about ½ cup) of warmed stock to the rice, stirring frequently until the liquid is almost absorbed.
• Continue adding stock one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
• Cook for 18-20 minutes, or until the rice is tender but still slightly al dente, and the mixture is creamy.

Add the Shrimp and Cheese

• Stir the cooked shrimp, Parmesan cheese, and lemon zest into the risotto.
• Adjust seasoning with additional salt and pepper if needed.

Garnish and Serve

• Remove the skillet from heat and stir in the fresh parsley.
• Serve hot, garnished with extra Parmesan and parsley if desired.