Mushroom Risotto

6 C chicken broth
3 tbsp olive oil
3 C mushrooms, finely chopped 
2 shallots, finely chopped
1 1/2 C basmati brown rice
1/2 C dry white wine
1/4 tsp pepper
3 tbsp chives, finely chopped
1 onion, finely chopped
1/2 C water
1/2 C grated parmesan


In a saucepan, warm broth. Warm 2 tbsp olive oil in a large skillet and cook mushrooms until soft, about 3 minutes. Set aside. Add the remaining olive oil and cook shallots and onions until soft. Add rice and coat well with oil, cook for 3 minutes. Pour in wine and cook on medium until well absorbed. Add a 1/2 C warm chicken broth and stir until absorbed, repeat until all chicken broth is added. Add mushrooms, parmesan and water and cook until absorbed. 


(inspired by Gourmet Mushroom Risotto by Myleen)