3 tablespoons unsalted butter
1/3 cup shallots (finely minced)
1 1/2 cups Arborio or Carnaroli rice
1 cup dry white wine
4 cups shrimp stock (or clam juice, heated)
1 pound raw, shelled and deveined shrimp (preferably size U16-20)
1 tablespoon fresh lemon juice
1 teaspoon finely minced preserved lemon (or grated lemon zest)
2 cups Earthbound Farm Organic Baby Arugula
1/4 cup fresh Italian parsley (minced)