Instructions

In a medium saucespan, bring the stock to a simmer. Add the shrimp, and
cook for about 2 minutes. With a slotted spoon, transfer the shrimp to a
plate. When the shrimp is cool, cut it into small pieces. Keep the broth
at barely a simmer.
In a medium saucepan, melt the butter in the olive oil. Add the garlic
and onion and cook over low heat, stirring, until softened. Add the rice
and cook over moderate heat, stirring, until it is coated with oil, about
1-2 minutes. Add the wine and simmer until almost evaporated.
Add the chicken broth alittle at a time, stirring constantly, until each
time the liquid is absorbed. The risotto is done when the rice is tender,
creamy, and all the liquid is gone. This process takes about 25-40
minutes.
Remove from heat and stir in the goat cheese. Add the basil, Parmesan
cheese, ginger and lemon zest. Season with pepper and taste first if salt
is needed.