I sauté the veg in olive oil until tender and then add in the risotto and stir to coat with oil. After cooking the risotto for a couple of minutes, I add in at least a cup of dry white wine, reducing for a few minutes before I start the long 20-25 minute process of ladling in the chicken broth.
Now, we like our risotto with a little texture and it has to be "all’onda" or wet-style. I don't want it to hold its shape when I put in on my plate—it should cover the plate. To achieve this, I usually add in a little extra broth or wine or both at the end, at least an entire stick of butter and about 2 cups of parmesan cheese grated on the micro plane. I cover it and let it sit for at least 5-10 minutes before serving.
In the meantime, I sautéed the mushrooms until caramelized, flamed them with a little Jameson Irish Whiskey for good measure and the fun of setting something on fire, added in fresh baby spinach and sautéed until tender. I had previously marinated the shrimp in olive oil, lots of chopped fresh garlic and parsley, salt and pepper. The shrimp was sautéed separately in olive oil with a touch of white wine at the end.
Risotto is not hard to make, long process sort of, but once you have made it and you have the formula you will never need a recipe again.