In a medium saucepan, bring the chicken stock to a boil over medium-high heat. Once boiled, keep warm over low heat.

Chop onions and mushrooms if needed. In a large, heavy saucepan melt 2 tablespoons of butter over medium-high heat. Add the onions and mushrooms, cook for about 3 minutes until onions are tender but not brown.

Add the rice and stir to coat with 1 tablespoon butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.

With a ladle, add 1/2 cup warm chicken stock and stir until almost completely absorbed, about 2 minutes.

Continue adding 1/2 cup chicken stock at a time and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20-25 minutes.

While mixture is cooking, cook the cut up stew meat in a separate medium pan over medium heat. Cook until medium or tender to your liking.

Remove the mixture from the heat, stir in parmesan, gorgonzola, chives, salt, pepper and stew meat.

Transfer the risotto to a serving bowl. Serve immediately.