Mushroom Risotto - Z. Alexander Brown

Ingredients

• 6 cups chicken broth (vegetarian chicken broth or vegetable broth may be substituted for vegetarian option)
• 3 tablespoons olive oil
• 2 pounds white or portobello mushrooms, thinly sliced
• 2 shallots, diced
• 1 ½ cups Arborio rice
• ½ cup Z. Alexander Brown Chardonnay
• ⅓ cup freshly grated Parmesan cheese
• 3 tablespoons chives, finely chopped
• 4 tablespoons butter
• Sea salt
• Black pepper