Add a small drizzle of olive oil to the large skillet along with the mushrooms and sauté over medium-high heat until they start to develop some color, about 3-4 minutes.

Season them with a large pinch of salt and black pepper, and remove to a plate.

In the same skillet add another tablespoon of oil and heat it over medium-high heat.

Spread half of the shrimp in a single layer, and sprinkle with salt and black pepper. Cook for 1 ½ minutes, then flip and cook the other side for 1 minute. Remove to bowl.

Add a little more oil and repeat the process with the other half of the shrimp. Remove and keep them warm.

In the same skillet, lower the heat to medium and melt the butter. Add the onion and garlic and sauté for 2 minutes until translucent.

Pour in the dry white wine, bring to a boil, and cook for 2 minutes stirring until the liquid is absorbed.

Add the rice and stir for 30 seconds until the rice is translucent around the edges.

Add about ⅔ of the chicken broth (save ⅓ of the broth for later). Stir, and bring to a boil. Adjust the heat so it is gently simmering. Cook for 5 minutes. Stir again and cook for another 2 minutes until the broth is absorbed and the rice is visible on the surface.

Add the remaining broth and milk. Stir, and cook for 3 minutes. Stir again, and cook for 2 minutes. The risotto should be soupy and the rice should still be a little undercooked.

Add the parmesan, and stir quickly. Taste, add salt and pepper if necessary, and stir quickly.

Finally, add extra butter and stir vigorously for 10 seconds (this step makes the risotto very creamy).

Add the mushrooms and shrimp (add any shrimp juice as well). Mix gently to incorporate them into the risotto.

Remove the risotto from the heat (it should resemble porridge.) To loosen, add hot water, 2 tablespoons at a time, and stir.