Risotto with shrimp scampi

Ingredients:

• 2.5 cups of clam juice
• 4 wide strips of lemon zest + 2 tbsp. lemon juice
• 0.5 cup fresh parsley leaves, chopped (don't throw away the stems)
• 6 cloves of garlic
• 450 g large shrimp, peeled and deveined (set tails aside)
• 1 onion
• 3 tablespoons unsalted butter
• 1 tbsp extra-virgin olive oil
• A pinch of red pepper flakes
• 1.5 tbsp. Arborio rice
• 1 cup dry white wine

Preparation:

1. Shellfish broth:
   
   Combine 4.5 cups of water, clam juice, lemon zest, and parsley stems in a saucepan. Crush 3 cloves of garlic and add to the pan along with the shrimp tails. Bring to a boil over medium heat.
2. Meanwhile, chop the onion and the remaining 3 cloves of garlic. Heat 2 tablespoons of butter and the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes, and a pinch of salt; cook for 30 seconds. Add the rice and cook until just beginning to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until completely absorbed, about 3 minutes.
3. Strain the clam broth, then return it to the pan and keep warm over low heat. Add 3 cups of clam broth and 1/2 teaspoon of salt to the rice and cook, stirring, until completely absorbed, 8-10 minutes. Add another 3 cups of clam broth and simmer, stirring, until the rice is tender and the liquid has thickened, 10-12 minutes. Add the shrimp 2 minutes before the end of the cooking time and cook until pink.
4. Remove the risotto from the heat and stir in the remaining 1 tablespoon of butter, lemon juice, and most of the chopped parsley. Add enough clam broth to make the risotto creamy, and season with salt and pepper to taste. Divide among bowls and garnish with the remaining herbs.