Sauté onion in olive oil until soft.
Add Arborio rice and mix until coated with oil.
Add wine and stir constantly over a medium heat until the wine evaporates.
Add enough broth to cover the rice and continue to stir until the liquid is absorbed.
Keep adding the broth a little at a time, while constantly stirring until the liquid is gone.
The rice will almost be done at this point. Add the shrimp and continue to stir until shrimp and rice are done.
Stir the parmesan in and season with salt and pepper before serving.
Source: Courtesy of King & Prince Seafood Corp.; Heath Shewmaker and Chef Wolfgang Bierer
