Saute the shallots with the olive oil for about 3 to 4 minutes.

Add mushroom and saute until softened.

Stir in rice and cook for another minute or two. Add wine, stir and cook until absorbed.

Pour in 1 cup chicken broth, bring to a boil and cook until absorbed, stirring frequently.

Gradually stir in rest of broth over a period of 15 minutes.

When rice is al dente, mix in tomatoes and herbs. Check seasoning and stir in cheeses. Top with parmesan.