Wash and clean carefully the shrimps, leaving 12 of them with the tail. Gently dice onion and garlic.
In a heavy-bottomed pot, add the olive oil and sauté the onions until they crystallize. Then add the garlic. Cook for an additional minute.
Add the shrimps and sauté until it changes color. Remove them from the pot and keep aside to use them later. In the same pan', add the rice and saffron and cook over medium heat for about three minutes.
Cover the rice with the previously heated fish broth and add salt and pepper as desired. Stir well. Cook for 10 minutes, occasionally stirring to avoid the rice sticking to the pot. Add enough hot fish stock over the rice whenever necessary to keep it covered.
Add the previously cooked shrimp again to the rice, stir and add the wine. Check salt and pepper. Once the rice is al dente, add butter to cream.
Gently chop half of the dill and sprinkle it over the risotto.
Turn off the heat and cover your risotto with a lid for about 5 minutes.
Serve it garnishing with some shrimps and some dill branches.
