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Make the Risotto: In a medium saucepan, heat the chicken stock over medium heat until simmering.
In a Dutch oven, melt the butter over medium heat. Add the onion and cook, stirring often, until tender and translucent, 5 to 7 minutes.
Add the rice and stir to coat evenly in the butter. Cook, stirring constantly, to lightly toast the rice, about 3 minutes. Add the wine and continue stirring until the rice absorbs the wine. Add 1 cup of the chicken stock and stir until absorbed. Repeat, adding a cup of stock at a time and stirring, until the rice is tender, about 30 minutes in total. (If all the liquid is absorbed but the rice is not yet tender, add another ¼ to ½ cup of chicken stock at a time and continue cooking.)
Stir in the Parmesan, parsley, salt and pepper until incorporated. Reduce the heat to low to keep the risotto warm while you cook the shrimp.
Make the Garlic Shrimp: In a medium skillet, melt the butter over medium heat. Add the garlic and cook for about 3 minutes. Add the shrimp, salt and pepper and stir to coat the shrimp in the garlic and butter. Cook until the shrimp are just pink, about 5 minutes.
Spoon the risotto into individual serving bowls and top with the shrimp. Serve promptly.