Wild Mushroom Risotto

Ingredients

• 5 cups low-sodium chicken broth plus 1 1/2 cups water
• 1 tbsp olive oil
• 1/4 cup salted butter
• 1/4 pound fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
• 1/3 cup finely chopped shallots
• 1 1/2 cups short-grain Arborio rice
• 3/4 cups grated Parmasean cheese
• 1 tsp chopped fresh chives