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