Step 1: Prepare the Shrimp : Pat shrimp dry with paper towels and season lightly with salt and pepper. In a large skillet or sauté pan, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add shrimp and cook 1–2 minutes per side, until pink and opaque. Remove shrimp from the pan and set aside on a plate.

Step 2: Sauté the Mushrooms : In the same pan, add another tablespoon of olive oil. Add the sliced mushrooms and cook until they release moisture and turn golden brown, about 5–7 minutes. Season with a pinch of salt and remove from pan; set aside with shrimp.

Step 3: Cook the Aromatics : Reduce heat to medium. Add the remaining 1 tbsp butter. Sauté the diced onion (or shallot) for 2–3 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.

Step 4: Toast the Rice : Stir in the arborio rice and cook for 1–2 minutes until slightly translucent around the edges. This step helps lock in flavor and gives risotto its signature texture.

Step 5: Deglaze with Wine : Pour in the white wine and stir until most of the liquid has evaporated. The wine adds a beautiful acidity that balances the richness.

Step 6: Add the Broth Gradually : Start adding warm broth, one ladleful at a time. Stir continuously and allow the liquid to absorb before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente (tender but slightly firm in the center).

Step 7: Combine and Finish : Once the risotto is nearly done, stir in the cooked mushrooms and shrimp. Add Parmesan cheese and heavy cream (if using). Stir gently to combine. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice.

Step 8: Garnish and Serve : Sprinkle with fresh parsley and extra Parmesan. Serve immediately while warm and creamy.