Mushroom risotto recipe

Ingredients 6 cups chicken broth (or vegetable broth for a vegetarian option) 3 tablespoons olive oil (divided) 1 pound portobello mushrooms (thinly sliced) 1 pound white mushrooms (thinly sliced) 2 medium shallots (diced) 1 1/2 cups Arborio rice 1/2 cup dry white wine 4 tablespoons butter 3 tablespoons chives (finely chopped) 1/3 cup freshly grated Parmesan cheese Salt and freshly ground black pepper to taste Instructions Prepare the Broth: In a saucepan, warm the broth over low heat. Cook the Mushrooms: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the portobello and white mushrooms, and cook until soft, about 5 minutes. Remove the mushrooms and their liquid, and set aside. Cook the Shallots and Rice: Add the remaining 1 tablespoon of olive oil to the skillet, and stir in the shallots. Cook for 1 minute.