5 cups low salt chicken or seafood broth
3/4 cup dry white wine
6 TBS butter
2 tsp. minced garlic
1/4 tsp. crushed dried red pepper
1/2 pound raw shrimp, peeled and de-veined
3/4 cup finely chopped onion
1-1/2 cups Arborio or other Italian rice
3 TBS (scant) chopped fresh parsley
Bring broth and 1/4 cup of the wine to a simmer in a medium saucepan. Reduce heat and keep hot.
Melt 2 TBS butter in a medium skillet over medium heat. Add 1 tsp. garlic and crushed red pepper, then shrimp. Saute until shrimp begin to turn pink, about 1 minute. Add remaining 1/2 cup wine. Simmer for 1-2 minutes. Drain shrimp, reserving cooking liquid and shrimp separately.
Melt remaining 4 TBS butter in a heavy, large saucepan over medium heat. Add onion and remaining 1 tsp. garlic; saute until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture one cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is tender and mixture is creamy, about 5 minutes longer. Remove from heat.
Stir shrimp and 2 TBS parsley into risotto. Season to taste with salt and pepper. Transfer to bowls. Sprinkle with parsley to garnish.
Chef's Note: with some Italian rices, especially aged riso, more liquid will be needed. Simply add water to the simmering stock as needed.