Gourmet Mushroom Risotto

6 cups chicken broth
3 tablespoons oil
2 lbs white mushrooms, sliced thin
2 shallots, diced
1 1/2 cups arborio rice
1/2 cup dry white wine (or white wine substitute White Wine Substitute (non-alcoholic Substitute))
salt, to taste
black pepper, to taste
3 tablespoons chives
4 tablespoons butter
1/3 cup grated parmesan cheese

1 Heat the broth over low heat.
2 In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
3 Put the mushrooms and the liquid in a bowl and set aside.
4 Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
5 Stir in the rice,coating it with oil, about 2 minutes.
6 When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
7 Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
8 Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
9 Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.