Heat the oil in a large skillet, add the leek and cook, stirring occasionally, until it becomes tender, golden and caramelized.
Add the shrimp and cook, stirring for 3 minutes or until they change color.
Remove the preparation from the skillet and set aside.

Heat the two other tablespoons of olive oil and add the rice.
Cook, stirring for 2 minutes.
Add the white wine and cook until the rice has absorbed all the liquid.
Add a ladle of hot broth and stir constantly over medium heat until complete absorption. Continue adding broth until it’s all used up.
5 minutes before the end of cooking, add the shrimp and leek preparation.
At the end of the process, which takes 20 to 30 minutes, the rice should be tender and creamy.
Remove the skillet from the heat and stir in the parmesan.
Serve hot