Bring your chicken stock to a boiling point and have ready at stove side.
In a large skillet with a heavy bottom, heat oil over low heat and sauté onions until translucent.
Add rice, stir to coat with oil and sauté with onions to toast each grain, approx. 7 minutes.
Once toasted, add white wine slowly, stirring with a wooden spoon. ( I like to remove the pot from the heat source before adding wine.)
Add saffron. Once the rice has absorbed the wine, add 1 cup chicken stock, stirring occasionally.
Continue adding stock as the rice absorbs the liquid and the pot becomes dry, until all the stock is absorbed. Chef Lomonaco explains, "Adding liquid in stages allow grains of rice to expand more fully, adding to the risotto's creamy texture"
This whole process should take about 30 - 40 minutes and the risotto will be a little chewy (to your liking) and should have a creamy texture.
With 2 - 3 minutes left - and please, this will depend on you and your stove, so don't worry too much about timing - add the shrimp and cook until done.
Add the butter, Parmesan and heavy cream. Stir to combine ingredients.
Taste and adjust seasonings with salt and pepper, then serve.