In a saucepan, sauté the shallots cut into pieces with 2 tablespoons of oil. Add the rice and let it toast, add the white wine and start cooking with the broth. While the rice is cooking, sauté the mushrooms in a pan with a little oil and sauté the cleaned shrimp in another pan. Cut the fresh parsley and keep it aside. Add the mushrooms three-quarters of he way through cooking. Then add the shrimps, finish cooking and stir with butter and grated cheese. Let rest for a few minutes and serve with a sprinkling of fresh parsley.