Melt the butter in a large pan and saute the onion until translucent. Don't let the onion brown.
Add the arborio rice and toast it for 3 minutes.
Add the wine and stir for 2 minutes on high heat or until liquid has evaporated.
Strain the broth.
Add 1 ladle full of broth at a time to the rice, and allow the liquid to evaporate while stirring actively over medium heat.
Continue adding broth 1 ladle at a time while stirring and allowing liquid to evaporate each time before adding more broth.
Add a generous pinch of saffron and stir in while you are adding the broth.
While the rice is cooking, grill the shrimp (instructions below).
When you have used about 3/4 of the broth, check the rice by biting into 1 grain to see how much remains dry and raw appearing inside. The grain should be nearly fully cooked through. When bitten, you should not feel the gritty, firm feel of uncooked rice in your mouth. If you do, keep adding broth and stirring, testing after each addition until it feels al dente, but not raw inside.
When the rice seems done, remove it from the heat and mix in the parmesan cheese.
Add 1 teaspoon salt and pepper to taste.
Top with grilled shrimp.
Garnish with parsley and additional parmesan cheese.