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1
Coat a large saucepan generously with olive oil and add the onions; season with salt and bring to medium-high heat.
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2
Cook the onions, stirring frequently, until soft and aromatic, 8 to 10 minutes.
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3
Heat the stock in a medium saucepan and keep warm.
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4
Add the rice to the onions and stir; toast the rice for 2 to 3 minutes, stirring frequently.
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5
The rice should stick a little bit (not a lot) to the bottom of the pan.
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6
Add enough of the wine to cover the surface of the rice and cook, stirring frequently, for 3 to 4 minutes or until the rice absorbs the wine.
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7
When all the wine has been absorbed, add enough of the hot chicken stock to cover the rice.
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8
Season with salt and taste the liquid; it should taste good.
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9
Stir frequently until all the stock has been absorbed; repeat this process, adding more hot stock to cover the rice and stirring until absorbed.
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10
Add the final batch of chicken stock (for a total of three additions) along with the lemon juice and zest; stir.
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11
When the stock has absorbed about halfway, add the shrimp and stir continuously.
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12
When the last addition of the stock has been absorbed, taste a couple of grains; the rice should feel cooked but still have a little bite to it, and it should look loose and creamy (add another ladle or two of stock if the rice has tightened up).
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13
The shrimp should be pink and plump.
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14
Remove the pan from the heat and add the Parm, butter, chives, and oregano, whipping the risotto vigorously until well combinedthen serve.
