Directions

1. In a large skillet over medium heat, add olive oil.
2. Add the shallots to the skillet and allow to cook for 5 minutes.
3. Add the rice to the olive oil and shallots. This will allow your risotto to toast a little before adding the liquid. Toast for 2 or 3 minutes.
4. Add white wine to the toasted risotto.
5. After cooking wine and risotto mixture down for 5 minutes add 2 cups of room-temperature stock to the pan, just enough to cover your risotto mixture. Save the rest of the stock for later. Pro-Tip: Add room temperature stock to allow the cooking process to continue. Cold stock stops the cooking process.
6. Stir occasionally and add salt and pepper to taste. Keep the heat at medium.
7. Continue to add stock while the risotto is cooking as the liquid reduces.
8. Once the rice is 3/4 of the way done, or about 25 minutes, add the rest of your stock, artichokes, shrimp and 3/4 cup of cheese.
9. As soon the shrimp start to turn pink add the lemon juice and mix, allowing everything to combine and cook through, approximately 1-2 minutes.
10. Plate the risotto and sprinkle extra cheese on top to serve.