Pesto Shrimp and Parmesan Risotto

Combine the shrimp with the minced garlic, a tablespoon of olive oil, salt, and lemon zest in a bowl or resealable bag. Toss to coat evenly and refrigerate while you prepare the risotto.

Melt butter in a large non-stick skillet over medium heat. Add the garlic or shallot and sauté for 1 to 2 minutes until soft and fragrant. Add the arborio rice and stir to coat each grain in butter. Pour in the white wine and let it sizzle and absorb.

Add the chicken broth in half-cup increments, stirring after each addition and waiting until the liquid is mostly absorbed before adding more. Continue this process for about 18 to 20 minutes until the rice is creamy and tender. Stir in the Parmesan cheese, and add a tiny drizzle of truffle oil if desired. Season with salt and pepper.

Heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2 to 3 minutes per side, depending on size. During the last minute, brush each shrimp generously with pesto.

Divide the risotto among serving bowls. Top with the pesto shrimp, chopped fresh tomatoes, and a scattering of fresh herbs. Finish with a squeeze of lemon juice.