Lemon and Mushroom Risotto with Oven Roasted Shrimp

Into a mixing bowl, add Medium Shrimp (455 g) , Olive Oil (8 mL) , Kosher Salt (3 g) , Ground Black Pepper (2 g) , and Crushed Red Pepper Flakes (as needed) . Mix to coat. Set aside.

Into a 10-inch cast iron skillet over medium heat, add Butter (15 g) and Extra-Virgin Olive Oil (15 mL) . Once butter is melted, add Yellow Onion (1/2) . Cook until translucent, about 1 minute.

Add Mushrooms (100 g) . Cook for another 1-2 minutes.

Add Garlic (1 clove) . Cook for 30 seconds.

Add Arborio Rice (195 g) and stir to combine. Cook for 2 minutes, stirring often.

Add White Wine (60 mL) and juice from Lemons (1 1/4) . Stir gently until liquids have been absorbed.

Slowly add half of the Chicken Stock (720 mL) . Once almost all of the stock has been absorbed, add the rest in three batches, waiting until absorbed before adding more. Cook, stirring often, until all of the stock has been incorporated. The entire process will take 25-30 minutes.

Season risotto with Freshly Ground Black Pepper (to taste) and Kosher Salt (to taste) . Add zest from 1 Lemon and Parmigiano-Reggiano (25 g) . Stir.

Serve the shrimp over a bed of risotto, with a slice of lemon on the side. Garnish with Fresh Parsley (to taste) .