2shallotsdiced (shallots can range in size from less than an inch diameter to 3 inches, I used about a tablespoon worth of finely diced shallots)
1/3cupdry white wine
sea salt to taste
freshly cracked black pepper to taste
2tablespoonsfinely chopped chives
3-4tablespoonsfreshly grated Parmesan cheese
In a saucepan, warm the broth over low heat. Warm 1 tablespoon olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 4 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. 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 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan. Season with salt and freshly cracked pepper to taste. Enjoy!