Italian Garlic Mushroom Risotto

7 and 2/3 cups chicken broth

1/4 cup olive oil

1 pound portobello mushrooms, thinly sliced

1 pound whIte mushrooms, finely chopped

2 shallots

1/2 of one yellow onion

2 and 1/4 cup arborio rice

3/4 cup dry white wine

1/4 cup and 2 tablespoons butter

1/3 cup freshly grated parmesan 

3 chives, cut on a bias

salt to taste

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 and onions. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in 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 30 to 40 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt to taste.