1. Arrange rack in the middle of the oven and heat to 400°F. Rinse the shrimp and pat them very dry. Place on a rimmed baking sheet, drizzle with the oil, sprinkle with the paprika and a generous quantity of salt and pepper, and toss to combine. Spread them in an even layer and refrigerate while you prepare the risotto.

2. Warm the broth in a medium saucepan over low heat.

3. In a separate Dutch oven or wide, deep sauté pan, melt the butter over medium heat. Add the onion and garlic and cook until soft and beginning to brown around the edges, 2 to 3 minutes.

4. Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the rice for 1 to 2 minutes more. Add the wine and cook, stirring and scraping the bottom of the pan until the wine has evaporated.

5. Add the warm broth one ladle at a time, stirring frequently. Wait to add another ladle until the liquid has been almost completely absorbed. Continue until creamy, about 18 minutes.

6. Place the shrimp in the oven for about 5 minutes until pink.

7. Turn off the heat and stir Parmesan and half the parsley into the risotto. Taste and season. Top with shrimp and remaining parsley.