6 cups chicken or vegetable stock
6 tbsp butter
1 medium onion, finely diced
2 tsp minced garlic
2 cups arborio rice (11 ounces)
1/2 cup dry white wine
Salt and freshly ground pepper
Bring the stock to a simmer in a medium saucepan and keep warm.
Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
Heat the remaining butter in a large saucepan. Add the onion, remaining 1 teaspoon garlic and thyme and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.