Mushroom Risotto

About 30oz chicken broth (Use a 32oz box)
3 tablespoons olive oil
1/2 pound Portobello mushrooms, thinly sliced
1/2 pound White mushrooms, thinly sliced
1 shallot, diced
1 cup Arborio rice (Or whatever you have on hand)
1/3 cup dry white wine
(sea) salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives (just use one bunch that you get in the store)
3 tablespoons butter
1/3-1/2 cup freshly grated Parmesan cheese

1. In a saucepan, warm the broth over low heat. (I skipped this but it might speed up the cooking time a little.)
   
2. Warm 2 tablespoons 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.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add (approx - it doesn't matter) 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring often, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. About 2 minutes before the rice is done, stir in the butter.
5. With one minute to go, stir in chives, and cheese and salt and pepper to taste
   
6. When the rice is done, stir in mushrooms with their liquid.