Warm 2 tablespoons butter in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 -5 minutes. Remove mushrooms and their liquid, and set aside

Add 2 tablespoon butter to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with butter, 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 20 to 25 minutes.

Remove from heat, and stir in mushrooms with their liquid, chives, and Parmesan. Season with salt and pepper to taste.

PS: If the chicken stock is salt-free, add a bit of salt to the broth before you start adding it to the rice.