4 cups chicken stock
1 tablespoon olive oil
2 shallots, finely chopped
1 leek, finely chopped
2 cups Arborio rice
1/4 cup butter
1/2 cup grated Parmigiano-Reggiano cheese
4 cups spinach
2 cups green peas
Sea salt and freshly ground pepper
1 tablespoon canola oil
2 cups shiitake mushrooms
3 cups rock shrimp or any other shrimp you prefer
2 tablespoons butter
Sea salt and freshly ground pepper to taste
1/4 cup fresh parsley leaves, finely chopped
1 handful chive, finely chopped
1 cup ricotta cheese
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