In a large pot or skillet, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Once melted, add onion and saute until softened, about 5 minutes. Add arborio rice and white wine and simmer until wine has cooked out almost completely.
Once the wine has reduced, add one cup of chicken stock to the pot and stir occasionally, just enough to make sure the rice isn't sticking to the bottom of the pot. Once nearly all the stock is absorbed, add the next cup of stock. Continue until rice is cooked completely - it should be soft enough to chew but still have a little bite to it. You don't want it to be complete mush.
When risotto is cooked, add 1/4 cup of stock, 1 tablespoon of lemon zest, 1 tablespoon of butter and the Parmesan cheese and stir until combined. Season to taste with salt and black pepper. Turn heat to low and set aside.
In a separate skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add garlic and shrimp and saute 2-3 minutes per side or until shrimp is opaque. Add crushed red pepper flakes, the juice of half a lemon and chopped parsley and stir.
Pour shrimp scampi over the risotto and serve immediately. Garnish with lemon wedges and more fresh parsley.
Cooking with wine can sometimes be a bit challenging. For this recipe, I recommend using a Pinot Grigio or Sauvignon Blanc. Choose a wine you like and would drink on it's own because even though the alcohol will mostly cook out, the flavor is what remains!