Make the Stock:

• Remove heads and shells from the shrimp reserving them as you go. Place the heads and shells in your stock pot. Devain the shrimp and transfer them to a bowl or colander. Chill them in the fridge until needed.
• Add all stock ingredients to the stock pot with the shrimp shells. Bring to a simmer over medium, stirring occasionally. Simmer the stock for 25 to 30 minutes – it should reduce to about 3 cups. Once it is ready, pour through mesh strainer into a bowl. Discard the shrimp shells and veggies. Give the stock pot a quick rinse and then return it to the stove. Return the strained shrimp stock to the pot and keep warm over low heat.

Cook the Shrimp

• Pat the shrimp dry and season with salt and pepper. Heat 2 tbsp olive oil in sautee pan. Add shrimp and cook 2 to 3 minutes each side. Transfer to plate when cooked through. Be careful not to overcook.

Make the Risotto

• Melt 1 tablespoon butter and 1 tbsp olive oil in large heavy saucepan over medium heat. Add onion and cook, stirring often until softened and translucent (approx. 3 minutes).
• Add rice and cook, stirring often (approx. 3 minutes). Every grain should be coated in butter.
• Add 1/4 cup of the wine and stir until absorbed.
• Add 1/2 cup of the hot stock and stir until absorbed.
• Continue adding stock 1/4 cup at a time, stirring frequently and making sure the stock is fully absorbed before you add additional stock. Continue this process until rice mixture appears creamy and thickened but rice is still al dente (approx 15 to 20 minutes). 
• Remove pan from heat and stir in remaining butter, parmesan, and remaining 1/4 cup wine. Add salt and pepper to taste. 
• Let risotto rest for 2 minutes and then garnish with fresh herbs and shrimp