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PdfHeat 1 to 2 glugs of olive oil in a sauté pan over medium heat. Add risotto base and ¼ cup of chicken stock. Cook, while stirring, until the stock is fully absorbed. Continue this process–adding ¼ cup of chicken stock, then stirring–until the rice is mostly cooked and all the stock is used up.
Stir in the spicy green purée, frozen peas (not featured in the video), Parmigiano Reggiano, and salt to taste–cook until the risotto is fully cooked and creamy. Reduce the heat to low and set aside.
In a mixing bowl, combine shrimp, a couple of generous pinches of salt, chili powder, and sugar.
Heat neutral oil in a sauté pan over high heat. Add shrimp and sear for 4 to 5 minutes, flipping halfway.
Plate ½ of the risotto (see Note), and top with 5 to 6 seared shrimp per serving (see Note).