In a saucepan over medium heat, bring the stock to a simmer and add the saffron. Reduce the heat to low and keep the stock warm.
In a pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to the pan and saute to soften 3 to 4 minutes. Stir in the rice, then add the wine and cook until evaporated.
Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, until the stock is almost completely absorbed before adding more. after 20 to 25 minutes, stir in the butter and the 1 cup cheese. Add more stock if needed so the rice is thick
When rice is cooked to al dente, after 20 to 25 minutes, stir in the butter and the cheese. Add more stock if needed so the rice is thick.
Season with salt and pepper.Fold in the shrimp and simmer for 2 minutes. Spoon the risotto into a shallow bowl. Serve immediately.