Bring all ingredients together.
Prepare (chop/dice) all the ingredients.
In a large saucepan, use 2 tablespoons of olive oil over medium heat.
Once the oil is warm, sauté the sliced celery and carrots until partially done, about 10 min.
Add ⅓ (2 cups) of the broth and lower the temperature to a low heat.
Add all the mushrooms. Cook and stir until soft, about 3-5 minutes. Keep at a low temp while preparing the rice.
In another pan, take the remaining olive oil and sauté the shallots and garlic until slightly golden.
Add the rice to the pan and spread it so the rice gets coated with the oil and shallots, cook until light brown in color, about 2 minutes.
Pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup of the broth to the rice and stir until the broth is absorbed.
Continue adding broth, ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
Season with salt and pepper and serve immediately.