6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound Portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups dry white wine
Salt and pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated parmesan cheese

6 cup s chicken broth, divided 3 tablespoons olive oil, divided 1 pound Portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 1/2 cups dry white wine 3 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated parmesan cheese

1 ) In a saucepan, warm the broth over low heat.
2) Warm the 2 tablespoons olive oil over medium-high heat. Stir in the mushrooms; cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3) Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil. When the rice has taken on a pale, golden color, stir in wine until it is fully absorbed. Add 1/2 cup broth to the rice, and stir until absorbed. Continue adding broth 1/2 cup at a time, stirring until the liquid is absorbed and rice is al dente, about 15 to 20 minutes.
4) Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.