1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
2. Add the Arborio rice and cook, stirring frequently, until the rice is lightly toasted.
3. Pour in the white wine and cook until it has mostly evaporated.
4. Begin adding the warm chicken broth, one ladle at a time, stirring constantly. Wait until the broth is mostly absorbed before adding more.
5. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
6. In a separate pan, cook the shrimp in the remaining butter until pink and cooked through. Season with salt and pepper.
7. Stir the cooked shrimp and Parmesan cheese into the risotto. Adjust seasoning with salt and pepper.
8. Serve immediately, garnished with additional Parmesan if desired.