Shrimp Risotto

I had some shrimp and home made fish stock in the freezer that inspired me to make a risotto.  First step is to toast the arborio rice in olive oil.  Then add some minced garlic and deglaze with white wine.  After that, just keep adding hot stock until the rice is just cooked through and creamy.  I think the idea that you need to stir risotto constantly is a bit of a myth, but at the same time, it's not like you can leave it on the stove and go watch the game.  Once the rice was cooked through, I tossed in some frozen peas and a little butter to bring it all together.  I cooked the shrimp separately in a grill pan with salt, pepper and olive oil and added it on top.  A risotto is only as good as the cooking liquid that goes into it, and my fish stock gave it an amazing depth of flavor, with the peas and shrimp adding a sweet compliment.