Shrimp Risotto

• 2 pounds large shrimp in their shells
• 6 cups chicken stock
• 4 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 4 tablespoons butter, divided
• 2 (12 ounce) packages Arborio rice
• 2 large shallots, diced
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh rosemary
• 6 saffron threads, crumbled
• 2 cups grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 teaspoon red pepper flakes

1. Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
2. Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
3. Strain stock and discard shells. Keep warm on low heat.
4. Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
5. Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
6. Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

shrimp, chicken stock, olive oil, garlic, butter, rice, shallots, white wine, rosemary, saffron threads, parmesan cheese, lemon zest, red pepper

Taken from www.allrecipes.com/recipe/263412/shrimp-risotto/ (may not work)