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1
Heat the butter in a large skillet over medium-high heat.
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2
Add shrimp in a single layer and cook both sides until opaque in the middle, about 3 minutes.
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3
Remove to a cutting board and chop roughly.
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4
Set aside.
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5
Return the skillet to the stovetop (do not wash it) and add the onion and garlic.
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6
Stir and cook for 2 to 3 minutes, or until onion starts to turn translucent.
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7
Reduce heat to medium-low.
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8
Add dry Arborio rice to the pan and stir it around for a couple of minutes, taking care not to burn it.
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9
Pour in wine and stir gently, allowing the rice to absorb the liquid.
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10
After the wine is absorbed, begin adding warm broth 1/2 cup to 1 cup at a time, allowing the rice to cook and absorb the liquid each time.
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11
Stir occasionally as you go, and add the salt and pepper during one of the broth additions.
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12
After 4 cups of broth have been absorbed, taste the rice.
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13
It should have a slight bite, but if it seems undercooked, add additional broth and cook it until it absorbs until the risotto is the perfect doneness.
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14
Zest and juice the lemon and add both the zest and the juice to the risotto toward the end of cooking.
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15
Stir in the heavy cream, the basil, and serve immediately with extra lemon zest and Parmesan cheese on top
