For the breadcrumbs, add the butter and panko to a skillet over medium-high heat. Stir for 3-5 minutes until the crumbs are golden and toasted; remove from the heat. Stir in the parsley and lemon zest and set aside for topping.

For the risotto, add 2 tablespoons of the butter to a skillet over medium-high heat with the garlic. Cook for 2 minutes until the butter has melted and the garlic is fragrant, then stir in the rice. Let the rice cook in the butter for 1 minute, then add the wine. When the wine is totally dissolved, add the stock 1 cup at a time, stirring after each addition, until the stock is all gone, then add more. After about 20 minutes of stock additions the rice will be cooked.

When the rice is cooked, stir in the last tablespoon of butter and taste the risotto; add salt and pepper to your taste.

When you add the last cup of stock to the risotto, preheat a separate skillet to medium-high heat with a drizzle of oil. When the oil is very hot, sear the shrimp on both sides for about 90 seconds until the shrimp is cooked through. Squeeze the lemon juice all over the shrimp.

To serve, make a bed of risotto, top with some shrimp, and top the whole plate with the lemon breadcrumbs.

Enjoy!