Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium high heat and saute the onion and garlic until softened but not colored. Raise the heat to high and add the wine; reduce until dry. Reduce the heat, add the rice and saffron, and stir until the rice is coated with oil. Cook 2 minutes.
Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in Â½ cup increments, cooking and stirring until it is absorbed. Add the honey and the tarragon, and season to taste with salt and pepper.
For the shrimp
Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2-3 minutes on each side.
Spoon risotto into a large serving bowl. Arrange the shrimp over risotto. Serve.