Stir in the tomatoes, and feel free to add a splash of wine right before removing the skillet from the heat. Set aside.
Keep a pot with your broth simmering in it nearby, as you must add boiling broth to the rice to cook it properly.
In a large saute pan set over medium heat, heat the remaining butter and oil. When hot, add garlic and shallots to the pan and saute 1-2 minutes.
Add the rice, stirring occasionally, for about 2 minutes, so it can soak up all the fat from the butter and oil. Reduce heat to medium low.
Add the white wine, and stir until it is almost all absorbed.
Add 1 cup of broth and a pinch of salt, stirring constantly until it is fully absorbed. Repeat, adding ½ cup of broth each time and stirring until desired doneness and creaminess is reached. The total process should take between 15 and 20 minutes.
Add 2 Tablespoons basil, remaining salt, and pepper just before the final cup of broth is fully absorbed, then remove from heat when it's done.
Stir in mushroom-tomato mixture until well blended, then add diced mozzarella while it's all still hot to help with melting.
Heat olive oil in a medium skillet over medium heat; when hot, add vinegar and garlic and stir for about 30 seconds.
Add the shrimp, salt, and splash of wine. Saute for 3-5 minutes until opaque in color, flipping shrimp as needed.
Assemble risotto as above, then top with shrimp, prosciutto, and remaining basil. Serve & enjoy!