Warm the stock in a pot over a low heat.
Add 3 tablespoons of the olive oil to a pan roughly 9-10 inches wide over a medium heat.
Add the diced shallot to the pan and cook until the shallot turns soft about 2-3 minutes.
Pour in the wine and simmer until most of the wine has disappeared and reduced.
Add your rice and mix well making sure to coat the rice well with the liquids.
When you see the rice turn creamy and translucent, start gradually adding the stock a ladle at a time waiting until the liquid is absorbed before adding more stock. Stir every so often.
Turn the heat to medium-low and stir each time you add stock. Slowly simmer the rice.
Keep adding the stock and taste the rice, it should be soft but still have a tiny bite to it when it's done.
Season with salt and pepper.
When you have about one ladle of stock left, In another pan heat the remaining olive oil over a medium heat and add the shrimp and garlic.
Cook for about two minutes and add the lemon juice.
Simmer on a high heat for another 2-3 minutes and the shrimp are pink and cooked through.
Add the shrimp to the risotto and gently fold through with the lemon zest. Add the remaining stock making sure the dish is loose and creamy.
Transfer to a plate and grate some fresh Parmesan cheese over the top.
Garnish with fresh chopped rosemary.