Soak the mushrooms in warm water. Chop the onion finely. Melt the butter in a saucepan with 1 tablespoon of oil, then add the onion and when it is golden, add the rice and toast the rice for two minutes. Then add the prosecco and let it evaporate. Heat the stock and keep it warm. Drain and chop the mushrooms and cook them gently in a pan with one tablespoon of oil and the garlic, seasoned with salt and pepper.
When the mushrooms are cooked, add them to the rice, adding little by little the warm stock under the rice is cooked. In the meantime, sauté the shrimp in a frying pan with two tablespoons of oil.
When they are sautéed, bathe with the brandy and let it evaporate, then add the tomato passata, the chili pepper and salt as needed. 5 minutes before the rice is cooked add the shrimp and the cream. Take the risotto off the heat, add the chopped parsley and stir well, leave it to stand for one minute before serving piping hot.