Warm broth till near simmering on low. Cook mushrooms over med-high
heat in 2tbsp oil then remove with liquid. Saute shallots in 1tbsp oil for a
min. Add the rice and stir for 2 min then hit it with the wine. Once the
wine is absorbed add a ladel of the broth and continuously stir till
absorbed then repeat. After about 20 minutes and the broth is gone your
rice should be al dente; add the butter, mushroom, chives, and
parmesean.
I am a sophomore in college with a kitchen this year, and looking for whatever recipes I can find. This better be worth it. If I get food poisoning imma go all Liam Neeson on your nuts
