Directions

1. Warm the broth in a saucepan over low heat.
2. Using a spoon, scrape the gills from the Portobello mushrooms and thinly slice.
3. Warm 2 tablespoons olive oil in a Dutch Oven over medium-high heat. Stir in the mushrooms and cook until soft. Remove the mushrooms and their liquid. Set aside.
4. Add 1 tablespoon olive oil to the pan. Stir in the shallots and garlic. Cook for 1 minute. Add the rice, stirring to coat with oil. Cook until the rice is a pale, golden color. Pour in the wine and stir constantly until the wine is fully absorbed. Add 1/2 cup warmed chicken broth to the rice and stir until absorbed. Continue adding the broth 1/2 cup at a time, stirring constantly until the liquid is absorbed and the rice is al dente. This should take 15-20 minutes. Note that you may not need to add all the broth.
5. Remove the rice from the heat, stir in the mushrooms with their liquid, butter, chives and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately.
7. To reheat: Do not reheat in the microwave. Instead, put in a pan on the stove, add water or broth and slowly warm over a low heat.