Gourmet Mushroom Risotto ~ Stuff and Spice

This dish deserves the title "gourmet"! It is quite painstaking to do, but so worth it!

Ingredients:
Makes 4 (generous) servings

6 cups chicken broth, divided
3 tbsp olive oil, divided
1/4 tsp salt
225g portobello mushrooms, thinly sliced
225g white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tbsp chives, finely chopped
4 tbps butter
1/3 cup freshly grated Parmesan

Directions:
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 for 1 minute. Add the rice, stirring to coat with oil, and cook for about 2 minutes. When the rice has taken on a pale, golden color, pour in the 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.