1. Warm the broth in a saucepan over low heat and keep it hot while you prepare the risotto.

2. Heat the olive oil and butter in a large skillet or wide saucepan over medium heat. Add the diced shallot and cook for 2–3 minutes until softened and translucent.

3. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it brown.

4. Add the Arborio rice to the pan and stir for 1–2 minutes until the grains are well coated in the fat and lightly toasted.

5. Pour in the white wine and cook, stirring often, until most of the liquid has been absorbed by the rice.

6. Begin adding the hot broth one ladle at a time, stirring frequently. Allow each addition of broth to be mostly absorbed before adding the next. Continue this process for about 18–20 minutes, until the rice is creamy and just al dente.

7. While the risotto cooks, heat a separate skillet over medium heat with a drizzle of olive oil. Add the shrimp, season with salt, pepper, and red pepper flakes if using, and cook for 2–3 minutes per side until pink and opaque. Remove from heat and set aside.

8. When the risotto is creamy and the rice is cooked to your liking, stir in the lemon zest, lemon juice, grated Parmesan cheese, and chopped parsley. Taste and season with additional salt and black pepper as needed.

9. If the risotto is too thick, add a splash more hot broth to loosen it to a silky, spoonable consistency.

10. Serve the risotto in warm bowls, top with the cooked shrimp, and garnish with extra Parmesan and parsley if desired.