For a nutty nuance of flavor, I’m using Louisiana pecan oil (Guidry Farms brand) in my recipe; I urge you to try it, but feel free to substitute extra virgin olive oil. Better Than Bouillon fish base is a trick I use for a quick stock--one tablespoon in two cups of boiling water. Go easy on the Cajun seasoning; this isn't jambalaya. You will note there is no Parmesan cheese in this recipe; while it is typically included in most risotto recipes, I prefer (and you will, too) to let the flavor of the shrimp and fish stock, fragrance of the herbs and the floral notes of fresh lemon zest dominate the dish. Leftover risotto should be reheated on the stovetop (not the microwave) by adding a bit more liquid to loosen it up.