Easy recipe Lemon Risotto with Margherita Prosciutto and Shrimp

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one quart hot chicken stock about two tablespoons olive oil three tablespoons chopped shallots or red onion eight ounces sliced and julienned Margherita prosciutto about two cloves garlic, chopped sixteen ounces Arborio rice one lemon, zested and juicedone cup dry white wine, such as Pinot Grigio one pound (about twenty-six to thirty count) raw shrimp, peeled and deveined six tablespoons butter four ounces freshly grated Romano cheese Fresh arugula (Recipes by ingridients arugula) for garnish one tablespoon chopped parsley .