Step 1: Prepare the shrimp : Pat the shrimp dry with paper towels. In a large skillet, heat olive oil and butter over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside on a plate. Keep warm.

Step 2: Sauté the aromatics : In a large saucepan or deep skillet, heat olive oil and butter over medium heat. Add chopped onion and cook until soft and translucent (about 3–4 minutes). Add minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.

Step 3: Toast the rice : Add the Arborio rice to the pan and stir well to coat it with the butter and oil. Toast for 2–3 minutes, until the edges of the grains look translucent. This helps the rice absorb flavors evenly and gives the risotto its signature texture.

Step 4: Deglaze with wine : Pour in the white wine and stir constantly until most of it has evaporated. The rice will begin to release its starch, becoming creamy.

Step 5: Add the broth gradually : Begin adding warm broth, one ladleful at a time. Stir continuously and wait until the liquid is almost absorbed before adding more. Repeat this process for about 18–20 minutes until the rice is creamy and al dente.

Step 6: Finish the risotto : Lower the heat and stir in Parmesan cheese and heavy cream (if using). Season with salt and pepper to taste. Add the cooked shrimp back into the risotto and stir gently to combine. Let it rest for 2 minutes to absorb all flavors.

Step 7: Garnish and serve : Garnish with freshly chopped parsley and a squeeze of lemon juice if desired. Serve immediately while creamy and warm.