Gourmet Mushroom Risotto

In a saucepan warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and cook until soft about 3 minutes. Remove mushrooms and their liquid and set aside.

Add 1 tablespoon olive oil to skillet and stir in the shallots. Cook 1 minute. Add rice stirring to coat with oil about 2 minutes. When the rice has taken on a pale golden color pour in wine stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time stirring continuously until the liquid is absorbed and the rice is al dente about 15 to 20 minutes.

Remove from heat and stir in mushrooms with their liquid butter chives and parmesan. Season with salt and pepper to taste.