Put the drained Arborio rice in the pot of the rice cooker. Add the olive oil and stir well to coat the rice evenly. Add 3 cups of chicken broth, 1 ½ cup white wine, and 1 teaspoon of kosher salt. Stir well with a rubber spatula. Close the lid of the rice cooker and press the button to cook setting.

Meanwhile, while the rice is cooking, heat a sauté pan over medium-high heat, and add 1 tablespoon of butter. Next, season shrimp with salt and pepper and place in the pan. Make sure to not overcrowd the shrimp. Cook for 2 to 3 minutes on each side, until the shrimp are a nice golden brown. Remove shrimp from pan and let rest on a plate.

In the same pan, add the olive oil, then the chopped onions. Gently stir until the onions are translucent, about 3-5 minutes. Add the garlic and mix in, stirring for about one more minute. Next, add the mushrooms, 1 teaspoon salt, and pepper to taste. Stir until the mushrooms are cooked, about 5 minutes. Remove the skillet from heat. Set aside.

Once the rice cooker turns to “warm” setting, open the lid of the rice cooker and add in the sautéed mushrooms and onions, ½ cup of the broth, one tablespoon of butter and the parmesan cheese. Stir until nicely blended. Then stir in another ½ cup of the broth. Next, add the shrimp and continue stirring for about 1 minute longer; then, taste and add more salt and pepper, if necessary.

Serve immediately, topped with chopped fresh parsley and shaved parmesan for garnish in individual bowls.

Enjoy!