Chuck's Ricotta Cheese Risotto

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Risotto:

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

Sauteed Rock Shrimp and Mushrooms:

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

Garnish:

1/4 cup fresh parsley leaves, finely chopped

1 handful chive, finely chopped

1 cup ricotta cheese