Risotto with shrimp, mushrooms and saffron

2 cup of Arborio rice
2 cans of low sodium chicken broth - or you can make your own
1 small onion - minced
2 tbsp unsalted butter
10 to 12 shrimp
1/4 cup extra virgin olive oil ½ cup dry white wine ½ cup of grated parmesan cheese 1 package of saffron 2 medium size Portobello mushrooms (sliced)

Pour olive oil into sauce pan over medium heat. Add onions & cook until translucent. Add shrimp and mushrooms. Once they are both cook, add the rice & stir continually until rice changes color ever so slightly & is coated well with oil. Stir constantly so as not to burn your rice or onions. Add the wine and let it evaporate. Add in the chicken broth previously heated. Stir constantly! It is very important to not leave this unattended. This process will take about 15 to 18 minutes. Once your rice is creamy and soft to the taste it is ready! Take off of heat & add butter and parmesan cheese. Let is seat for 2 to 3 minutes and serve.