Stovetop, 45 minutes
1) While risotto cooks, defrost shrimp. Place in a bowl in the sink and run cold water over shrimp in a steady stream until they are completely thawed. Once thawed, drain, season with spice packet and set aside.
2) In a medium saucepan, mix stock concentrate (small container) with 5 cups water (2.5 cups for half). Heat on low.
3) While stock heats up, In a large pan, sauté onion/celery mixture for about 3 minutes.
4) Once vegetables have softened, add rice. Season with salt and pepper and turn up heat.
5) Fry the rice, continuously stirring until slightly translucent and beginning to smell toasted.
6) Add the white wine, stirring (it will smell fantastic as it sizzles around the rice!)
7) Once the wine has cooked into the rice, ladle a cup of warmstock over the rice. Turn down the heat to a simmer. Stir until all stock is absorbed.
8) Add another ladle of stock. Stir again until absorbed. Continue adding ladles of stock one at a time, letting each ladle absorb fully before adding the next. This will take about 15 minutes.
9) Taste the rice, is it cooked? Continue adding stock until the rice is soft, but with a slight bite. Check the seasoning and season with salt and pepper if desired.
10) Remove from heat and add butter and parmesan. Stir gently. Place lid on pan and allow to sit for 2-3 minutes. This is when it will become creamy and oozy!
11) While risotto rests, heat a medium frying pan to high heat. Add a drizzle of oil.
12) Add shrimp to pan and sear quickly, cook for about 3-4 minutes, until just pink and opaque throughout. Do not overcook.
13) Serve shrimp overtop a generous portion of risotto. Enjoy!