Step 1

Add the chicken stock to a saucepan and bring to a simmer.

Step 2

Add olive oil, shallots, and garlic to a large skillet and cook for about 30 seconds.

Step 3

Stir in the arborio rice and cook for 1 minute.

Step 4

Stir in the wine and cook until it completely evaporates. Add the warmed chicken stock 1/2 cup at a time stirring until it evaporates. This will take about 25-30 minutes.

Step 5

Once the risotto is tender remove it from the heat, and stir in the butter, parmesan cheese, and lemon zest. Season generously with salt and pepper and cover.

Step 6

In a separate skillet, cook the shrimp in a skillet with oil over medium-high heat for 1-2 minutes. Season with old bay seasoning.

Step 7

Top the risotto with the cooked shrimp and parsley and enjoy!