Step 1

Heat a medium Dutch oven over medium high heat. Add 2 tablespoons of olive oil and heat another 30 seconds. Add the mushrooms to the hot oil along with 1/2 teaspoon salt. Cook stirring often, until the mushrooms are golden brown, about 10 minutes. Be patient. They will release their liquid first before beginning to brown. As the liquid evaporates, add the remaining tablespoon of oil.

Step 2

When the mushrooms are browned, add the shallots and another 3/4 teaspoons salt. Cook, stirring often, until the shallots are fragrant, about 2 minutes. Reduce the heat to medium and add the rice. Stir to combine and toast the rice, another minute. Deglaze with the white wine scraping up any brown bits form the bottom of the pan. Cook, stirring often, until the liquid is almost entirely absorbed, about 1 minute. Add 1 cup of vegetable broth and cook, stirring often until the liquid is almost entirely absorbed. Continue to cook, adding another cup of vegetable broth followed by 1 cup of water with the remaining 1/2 teaspoon salt. Cook, stirring often until the rice is just tender and the mixture is creamy, about 15 minutes. Stir in the butter and cheese. The risotto should have movement. Divide into bowls. Sprinkle with more parmesan cheese and the chives.