Prepare the Shrimp: Thaw the shrimp under cool running water if needed, then peel and remove the tails so they are ready to cook later.
Warm the Broth: Pour the chicken or vegetable broth into a fairly large saucepan or pot over high heat. Reduce the heat to low just before the broth reaches a boil, then keep it warm over low heat throughout the risotto-making process. Melt the Butter: Place a Dutch oven or large, deep skillet over medium heat and melt half of the butter.
Sauté the Onion: Add the finely chopped onion or shallot and sauté for about 5–7 minutes, stirring occasionally, until softened.
Toast the Rice: Add the Arborio rice and stir constantly for 2–3 minutes, allowing the grains to cook briefly in the butter and onion mixture.
Add the Wine: Pour in the dry white wine and stir until the rice has fully absorbed the wine.
Gradually Add the Broth: Use a ladle to add the warm broth one ladle at a time, stirring nearly constantly. Add the next ladle only after the previous amount has been absorbed by the rice. Cook the Risotto: Continue gradually adding the broth and stirring for about 25–30 minutes, until the liquid has been used and the rice is al dente. Taste the rice to check that it has a slight bite rather than being too soft. If the risotto begins bubbling too vigorously or cooking too quickly, reduce the heat to medium-low. Adjust the Texture: If the rice remains undercooked after the available broth has been used, heat additional broth and add it gradually while continuing to stir until the desired texture is reached.
Finish the Risotto: Turn off the burner and stir in the lemon juice, lemon zest, and freshly grated Parmesan cheese until incorporated.
Rest the Risotto: Cover the pot and let the finished risotto sit on the stove while you prepare the shrimp.
Cook the Shrimp: Melt the remaining butter in a skillet, then add the prepared shrimp, minced garlic, crushed red pepper flakes, and some salt and pepper. Cook for about 2 minutes per side, or until the shrimp are pink and cooked through. Serve the Risotto: Spoon the creamy risotto into bowls and top each serving with the cooked shrimp and chopped fresh parsley. Add a squeeze of lemon juice if desired, then season with additional salt and pepper as needed.
