In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.

Next, add the sliced cremini or shiitake mushrooms. Cook until they turn golden brown and have released their moisture, which should take about 5-7 minutes.

Stir in the Arborio rice, ensuring each grain is coated with the aromatic oil. Pour in the dry white wine and let it simmer until fully absorbed, which typically takes just a few moments.

Gradually pour in warm chicken or vegetable broth, one ladle at a time. Stir frequently, allowing the liquid to mostly absorb before adding the next ladle. This step will take about 20-25 minutes until the rice is creamy yet retains a slight bite.

Once the rice reaches that perfect creamy consistency, gently fold in the peeled and deveined shrimp along with the freshly grated Parmesan cheese. Cook until the shrimp become pink and opaque, about 3-5 minutes.

Stir in the butter and chopped parsley just before serving, adjusting the seasoning with salt and pepper to taste for a final touch of flavor.