Pan-Seared Shrimp and Arugula Risotto

Ingredients

• 4 cups chicken stock
• 2 tbsp extra-virgin olive oil, divided
• 1 lb large shrimp, peeled and deveined
• 1/2 tsp salt, divided
• 1/4 tsp freshly ground black pepper, divided
• 1/2 cup chopped shallots
• 6 garlic cloves, minced
• 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
• 1/2 cup dry white wine
• 1/2 cup grated fresh Parmigiano-Reggiano cheese
• 2 tbsp butter
• 3 cups baby arugula
• 1/2 cup thinly sliced fresh basil