-
Cook finely chopped onion in remaining 3 tablespoons oil in a 3- to 4-quart heavy pot over medium-low heat, stirring, until very soft, about 8 minutes.
-
Add remaining cup wine and boil until wine is evaporated, about 8 minutes.
-
Add chanterelles to pot and cook over medium heat, stirring, until mushrooms are softened, 3 to 5 minutes.
-
Add rice and cook, stirring, 2 minutes.
-
Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (You may have some left over).
-
Remove pot from heat then stir shrimp, parsley, and cream into risotto and let stand covered to gently cook shrimp, about 2 minutes. Check seasoning for salt.