Comfort Food - Mushroom Risotto

It's been extremely cold here this last week and I've been craving some creamy risotto. So, I decided to make some. This is definitely not "fast food" but I didn't mind standing over the hot stove stirring this yummy dish. I love mushrooms and the time it takes to create this risotto is well worth it. We had this risotto with some chicken and a green salad. It was a perfect meal for a chilly evening.

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound white mushrooms, thinly sliced
• 1 onion chopped
• 1 1/2 cups Arborio rice

• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in chopped onion and cook until soft about 6 minutes. Add 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  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 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 to 20 minutes.
4. Remove from heat, and stir in mushrooms and onion with their liquid and butter. Sprinkle  chives, and parmesan.on each serving. Season with salt and pepper to taste.