Shrimp Risotto

Ingredients (17)

• 2 tablespoons olive oil
• 1 pound extra jumbo (16 to 20) shrimp, peeled and deveined
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 ounces (4 tablespoons) unsalted butter, divided
• 6 cloves garlic, minced
• 1 1/2 cups white wine
• 1 1/2 tablespoons freshly squeezed lemon juice
• 2 tablespoons finely chopped parsley, more for garnish
• 4 cups chicken stock
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 3 tablespoons minced shallots
• 3 medium cloves garlic, minced
• 1 cup Arborio rice
• 1/4 cup shredded Parmesan cheese, more to taste
• Kosher salt, to taste