Heat the extra virgin olive oil in a wide pot over medium heat. Add the shallot and cook for 3-4 minutes until just beginning to soften. Add the garlic and cook for 45 seconds until fragrant.

Add the chopped tomatoes and the cherry tomatoes and cook for 3-4 minutes more. Melt the butter into the pot. Once frothy, add the white wine and bring to a boil for 5 minutes to allow the wine to reduce slightly.

Add the stock, starting with 2 cups. Season everything in the pot with salt, pepper, thyme, and crushed red pepper. Reduce heat and simmer for 25 minutes. Adding more stock, as necessary, if too much cooks off. There should be enough broth to coat about ¼'' of the bottom of the pan, but it should not be soupy.

First, warm the chicken stock (either in a small saucepan on the stove or in a large glass measuring cup in the microwave).

Melt the butter into the large sauce pan over medium heat. Once melted, add the rice and cook, stirring regularly, until it begins to toast and turn golden brown, about 4-5 minutes.

Ladle 1-2 cups of the broth into the rice and stir regularly. Once the liquid is mostly absorbed (do not let the rice stick), add another 1-2 cups. Continue adding ladles of stock until all of the stock is mostly absorbed and the rice is tender but not mushy, about 16-20 minutes. Turn off the heat and allow the rice to rest for 5 minutes. Season with salt.

As the risotto finishes cooking, add the shrimp to the broth and turn the heat to medium. Cook for 5-7 minutes until opaque and cooked through. Do not overcook. Turn off the heat and keep warm. Taste and season again to your preferences.

Add a few ladles of the spicy shrimp to the pot of risotto and stir gently to incorporate. Divide the risotto between plates and pile more spicy shrimp on top. Garnish with parsley and extra virgin olive oil, if desired. Enjoy!