Mushroom Risotto

When there's a nip in the air, nothings better than something nice, warm, and creamy to comfort your appetite.  The other day at the grocery store, they had some beautiful mushrooms: snow white button mushrooms, large firm portabello mushrooms, and even some fresh shitakes.  So why not make a lovely risotto?

Mushroom Risotto
Adapted from AllRecipes.com

Ingredients
3 cups vegetable broth
2 TB olive oil
1 lb mixed mushrooms, sliced (portobellos, baby bellas, white, shitake, enoki, etc.)
1 shallot, minced
1 1/4 cup Arborio rice
1/2 cup white wine
2 TB butter
1//3 cup grated Parmesan
salt to taste
black pepper to taste
Chopped chives
Julienne basil for garnish

Directions 
1. In a saucepan, warm the broth over low heat. 
2. Warm 1 TB olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. 
3. Add remaining 1 tablespoon olive oil to skillet, 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 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 with their liquid, butter, chives, and Parmesan. Season with salt and pepper to taste.  Garnish with basil and more Parmesan.