Toss the shrimp into a large bowl with two tablespoons of olive oil, crushed red pepper, and a pinch each of salt and pepper. Set the shrimp aside until you're ready cook it. Also, grab a small sauté pan, and set it near the shrimp, so it's ready when you need it.
Set a small saucepan over medium heat. Pour in the chicken broth, bring it to a simmer, then reduce the heat to low to keep the broth warm and slightly simmering as you cook the risotto.
Heat a large sauté pan over medium heat. Add two tablespoons olive oil, and swirl the pan to coat it in oil. Add the finely diced onion, season with a pinch of salt, and stir to coat onion pieces in oil. Let the onion sauté for about 2-3 minutes, until softened and fragrant.
Add minced garlic to the pan. Stir to mix in with the onions, and cook for about thirty seconds to 1 minute, until fragrant. Add arborio rice, and toast the rice for 2-3 minutes.
Pour in white wine. After it sizzles, stir it around so the rice starts to absorb it. Once it's fully absorbed, just a couple of minutes, add the simmering chicken broth one ladle at a time. Allow the rice to mostly absorb each ladle before adding the next. Stir frequently (almost constantly) to encourage the rice to release its starches, and develop a creamy texture.
After adding about five or six ladles of chicken broth to the risotto, heat the small sauté pan you grabbed earlier over medium-high heat. Once the pan is hot, nicely arrange the shrimp inside of it. Cook about 3-4 minutes per side, until crispy on the outside and totally cooked through. Set the shrimp aside onto a paper towel to drain any excess oils, and let them hang out until your risotto is done. Keep stirring your risotto while you're just letting the shrimp cook.
After the texture of the risotto has totally changed, and the arborio rice is barely al dente (this will take about 25-30 total minutes), remove it from the heat. Grate in parmesan reggiano directly from the block, and stir to mix it in. Season your risotto with salt and pepper to fit your tastes, then add the half and half and stir to completely combine.
Divide the risotto between two warm bowls, and top the risotto with shrimp and finely chopped parsley. Serve warm, and enjoy. :)