We chop the chives in brunoise, cut the mushrooms into medium pieces and prepare the other ingredients to have them on hand when we need them. In a saucepan, poach the chives over medium heat with two tablespoons of olive oil and when it is transparent, add the mushrooms. Do not worry that they seem a lot since they reduce a lot during cooking.
Sauté lightly and then add the rice, letting it cook until it takes on a pearly color. We continue with the wine, stirring until the liquid evaporates, and we add the vegetable broth that we will keep very hot, to prevent cooking from cutting when we add it.
You have to go adding more broth scoop by scoop as the rice absorbs it, always stirring calmly, until we see that the risotto is just right. The normal thing is that you have to add approximately a total of half a liter of broth for every 100 g of rice, although it may vary slightly.
We finish with the ice cream of our mushroom risotto, adding the butter, stirring vigorously and then incorporating the grated Parmesan cheese and a little black pepper, mixing well for two minutes until all the flavors are integrated and the risotto has a creamy texture. We decorate each plate with a few slices of Parmesan and a few sticks of fresh chives.