Risotto with shrimp and white wine

Ingredients:

• 6 cups lightly salted chicken broth
• A generous pinch of saffron threads
• 2 tbsp. l. olive oil
• 2 tablespoons unsalted butter, divided in half
• 0.5 cup chopped onion
• 1 clove garlic, minced
• 1.5 cups Arborio, Carnaroli, Vialone Nano, or other short-grain starchy rice
• 0.5 cups dry white wine, optional
• 450 g of large raw shrimp, peeled and deveined
• 1/4 cup freshly grated Parmesan cheese, plus extra for serving, if desired
• 1/4 cup chopped fresh parsley, optional

Preparation:

1. In a medium saucepan, bring the broth to a boil over medium heat. Add the saffron and reduce the heat to medium-low.
2. In a medium heavy-bottomed saucepan, heat the vegetable oil with 1 tablespoon of butter over medium heat. Add the onion and garlic and stir until softened, about 2 minutes. Add the rice, season with salt and pepper, and stir until all the grains are well coated in the oil and onion and the rice is slightly translucent, about 2 minutes.
3. Add the white wine, if using, and stir until almost completely absorbed by the rice, 1–2 minutes. Add 1 cup of hot broth and cook, stirring frequently, until almost completely absorbed, about 3 minutes. Continue adding broth 1/2 cup at a time, stirring frequently over low heat, until the liquid is almost absorbed before adding the next portion (you can add a little water to the pan if you think there's not enough broth).
4. After about 16–18 minutes, when the rice is still al dente but beginning to take on a creamy texture, add the shrimp and another 1/2 cup of broth and stir frequently until the shrimp are almost cooked through and the rice is tender, 3–4 minutes. Add another 1/2 cup of liquid if the risotto is too thick.
5. Remove from heat and stir in the remaining 1 tablespoon of butter and Parmesan. Taste and adjust the seasoning with salt, adding a little more broth if needed. Quickly divide the risotto among bowls and serve immediately, garnished with parsley and Parmesan.