Shell the shrimp, devein them, wash them, drain them, and pat them dry.
Separate the cleaned shrimp into 2 equal parts. Chop 1 part into fine bits in a processor or by hand and set aside. Cut up the remaining shrimp into larger pieces—about 3 pieces to each shrimp, depending on its size—and set aside.
Follow steps 1 through 9 of the preceding recipe up to the point where the rice has cooked for about 15 minutes. Add the finely chopped portion of shrimp, salt, and liberal grindings of pepper. When the rice is about 5 minutes from being done, add the larger pieces of shrimp and hot pepper to taste. Finish the risotto as directed in the preceding recipe, stirring in the olive oil and parsley off the heat just before serving.