Ingredients

6 Cups Chicken broth
3 Tbs Olive oil
1 Pound Portobello Mushrooms, thinly sliced
1 Pound White Mushrooms, thinly sliced
2 Shallots, diced
1.5 Cups Arborio Rice
.5 Cup Dry White Wine
sea salt to taste
freshly ground black pepper to taste
4 Tbs Butter
Fresh Chives chopped finely
.3 cup parm cheese grated

Warm the broth in a saucepan or the microwave and hold aside for cooking later

Sautee mushrooms in 2 Tbs of olive oil for about 3 minutes and hold aside for later

Sautee the shallots in the remaining tablespoon of olive oil for 1 minute and then add the dry Arborio rice.  Stir constantly until the rice is a light golden color

Add the .5 cup of white wine and stir constantly until it is absorbed by the rice.  Continue adding .5 cup of the warm chicken broth at a time, stirring constantly and waiting until it has been absorbed by the rice until the rice is al-dente – about 20 minutes.

Remove from heat and add mushrooms (liquid and all), add butter, chives, salt (to taste), pepper (to taste), and parmesan cheese.