In a saucepan, warm broth over low heat
Warm 2 tbs 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 tbs olive oil to saucepan, stir in shallots, cook for 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When rice has taken on a pale, golden colour, our in wine, stirring constantly until the wine is fully absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
