In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer.

Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion. Peel and mince or grate garlic.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium heat. Add onion; cook, stirring, until slightly softened and lightly browned, 2-3 minutes.

Add garlic, rice, and ½ TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.

Add ½ cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. Season generously with salt and pepper. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto.

Meanwhile, halve tomatoes. Mince chives.

While risotto cooks, rinse shrimp* under cold water; pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add shrimp in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes.

Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives (save remaining Parmesan and chives for serving). Cook until tomatoes are softened, 2-3 minutes. TIP: If risotto is too thick, stir in another splash of water or stock.

Turn off heat. Stir in a pinch of chili flakes if desired.

Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.