Mushroom Risotto

Warm the broth over a low heat. Warm 2 tablespoons olive oil in a large saucepan over medium to high heat. Add the mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid, put aside.

Add 1 tbs olive oil to the frypan 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 the Fino Sherry, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 - 20 minutes. Remove from heat and stir in mushrooms with their liquid, butter, chives and parmesan. Season with pepper and salt to taste.