Mince garlic and onion and chop 2 packages of mushrooms into small pieces.
Heat 1 Tbsp. olive oil in saute pan. Add mushrooms and ¼ tsp. each of kosher salt and pepper. Saute for 5 minutes, stirring frequently. Remove from pan and set aside. Heat 1 Tbsp. of butter in pan. Add half the minced garlic and entire onion to pan. Saute for 4-5 minutes, stirring frequently. Add 1 ½ cups Arborio rice to garlic and onions. Saute rice for 1-2 minutes, stirring often. Rice will brown a bit as it cooks.
Add ⅔ cups white wine to the rice. Saute for 2-3 minutes, stirring often.
Heat 6 cups of chicken broth in a separate pan on stove top. Broth should be heated through but not boiled.
Add the warmed broth to the rice one cup at a time. Add a cup and cook for a minute or so, stirring often. Add another cup and cook for a few minutes, stirring often. Repeat this process with the remaining broth over the course of 16-20 minutes.
Once the rice has reached desired consistency, add 1 Tbsp. of butter, ½ cup shaved Parmesan cheese, and generous pinch of salt and pepper. Stir together. Fold in the sauteed mushrooms.
In a separate pan, heat 1 Tbsp. olive oil. Add the remaining garlic and saute for 1-2 minutes, stirring often. Add 1 lb. peeled shrimp along with ¼ tsp. each of salt and pepper. Saute for 4-5 minutes, stirring occasionally.
Mince ½ cup or so of chopped herb of choice.
Place the risotto in serving bowls and top with garlicky shrimp. Add a handful of chopped herbs, a generous amount of shaved Parmesan, and a dusting of paprika on top of the risotto.