Into a mixing bowl, add Medium Shrimp (1 pound), Olive Oil (1 1/2 teaspoon), Kosher Salt (1/2 teaspoon), Ground Black Pepper (1 teaspoon), and Crushed Red Pepper Flakes (1/4 teaspoon). Mix to coat. Set aside.
Preheat oven to 450 degrees F (232 degrees C).
Into a 10-inch cast iron skillet over medium heat, add Butter (1 tablespoon) and Extra-Virgin Olive Oil (1 tablespoon). Once butter is melted, add Yellow Onion (1/2). Cook until translucent, about 1 minute.
Add Mushroom (1 cup). Cook for another 1-2 minutes.
Add Garlic (1 clove). Cook for 30 seconds.
Add Arborio Rice (1 cup) and stir to combine. Cook for 2 minutes, stirring often.
Add White Wine (1/4 cup) and Lemon Juice (1/4 cup). Stir gently until liquids have been absorbed.
Slowly add half of the Chicken Stock (3 cup). 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.
When risotto is close to done, spread the shrimp onto a baking tray lined with parchment paper. Bake for 6-7 minutes.
Season risotto with Freshly Ground Black Pepper (to taste) and Kosher Salt (to taste). Add zest from the Lemon (1) and Parmigiano-Reggiano (4 tablespoon). Stir.
Serve the shrimp over a bed of risotto, with a slice of lemon on the side. Garnish with Fresh Parsley (to taste).