mushroom risotto recipe

Here’s a delicious and easy-to-follow mushroom risotto 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 ½ cups Arborio rice ½ cup dry white wine 4 tablespoons butter 3 tablespoons chives (finely chopped) ⅓ cup freshly grated Parmesan cheese Sea salt and freshly ground black pepper to taste