Shrimp and Mushroom Risotto

Every time I mentioned risotto to my boyfriend, Stephen, this weekend he gave me a funny look and said, "The What?" Finally I wised up and started calling it Shrimp and Rice, which worked out much better. Don't we all prefer to hear words we understand...

Shrimp and Mushroom Risotto
1 lb. frozen shrimp, thawed
Salt and pepper
Chili powder
1 pint mushroom, sliced
1 shallot, minced
1 c. aborio rice
1/2 c. white wine
4 c. chicken stock, simmering on stove
Fresh parsley, chopped

Season shrimp with salt, pepper and chili powder, cook 2-3 minutes and set aside. In large skillet, cook mushrooms and shallot over medium heat. Add rice, and toast 2-3 minutes. Add wine, stir with wooden spoon and let cook until wine in absorbed. Add a ladle of chicken stock, stir and let cook until absorbed. Repeat this process until all of the stock has been absorbed and the rice is creamy. Stir in shrimp, remove from heat. Top with parsley.