Classic Mushroom Risotto Recipe

In a medium saucepan, heat up the broth on medium-low heat. Once warmed, set aside.
In a large saucepan, heat 2 tablespoons of olive oil on medium-high heat. Once the oil is hot, add in the mushrooms and cook until soft, then set aside.
In a skillet, the remaining olive oil and the shallots and cook for 1-2 minutes. Next, add the Arborio rice, making sure to coat every grain in oil. Toast the rice until it achieves a golden color. Once golden, add in the wine, stirring until it is fully absorbed. Once the wine is fully absorbed, being adding in the chicken stock about 1/2 cup at a time until fully absorbed. Repeat this process until you’ve used all of the chicken stock and the rice is al dente. This should take about 20-22 minutes. Once the rice is al dente, remove from the heat and add in the mushrooms, butter, chives, and cheese, salt and pepper. Serve immediately.