Onions should be peeled, cut, preferably smaller, and fried in a hot frying pan with vegetable oil until golden. Onions are suitable for both ordinary and white onions, which are more flavorful, and when cut, they do not have the usual for classic onions, bitterness. Set the fried onions aside.

In a hot pan with oil, fry the rice for two minutes, stirring constantly. Do not buy plain rice or pilaf rice for risotto. Ordinary, for example, Krasnodar, will turn into mush, and rice for pilaf will not absorb the sauce and will remain stiff, which will spoil the taste of the dish. For cooking risotto, varieties with a high starch content are ideal. Such varieties include Arborio, Carnaroli, Vialone, Roma, and Baldo.

Next, pour the water into the rice and simmer over low heat, stirring frequently until the rice is evenly saturated with liquid. Simmer until the moisture has completely evaporated.

While the moisture is evaporating, prepare the other ingredients. Finely chop the greens, peel the shrimp from their shells and insides, grate the cheese, peel and grate the garlic.

You should buy fresh or frozen herbs, dry herbs are not suitable, as they will negatively affect the flavor of the dish. Dried garlic is also not suitable, but fresh garlic is needed. Shrimp can be bought tiger or royal. Whether they are boiled or raw, the cooking time will not change. Shrimp can be cut in half if desired.

After the moisture has evaporated from the rice, add cream, fried onions, and salt. Then continue to braise the rice on low heat until a slight hardness in the grains remains in the rice.

Next, you should put the cheese, butter, and herbs. Wait for the cheese to melt.

Finally, add the shrimp, and fresh garlic, mix it with the rice, and leave it for a couple of minutes. The shrimp should be added at the very end, a couple of minutes before it is fully cooked, so it will retain its delicate texture. The garlic should also be added at the end, so it keeps its flavor.