mushroom risotto

4 Tbs unsalted butter
3 Tbs olive oil
1/3 cup minced shallot
3 cloves garlic--finely minced
3 cups arborio rice
1 1/2 cups dry white wine (or cognac or vermouth)
9-10 cups chicken broth--warmed
2 cups sliced then chopped crimini mushrooms
2 Tbs reduced balsamic vinegar (heat 4 Tbs over low heat until it reduces by half)
finely grated zest of 1/2 lemon
juice of 1/2 lemon
6 chives-- finely snipped with kitchen scissors
1 cup finely grated parmesan cheese, plus more for serving
salt and pepper to taste

in the bottom of a large pot, melt the butter with the olive oil.  add the garlic and shallots and stir until they become translucent.  dump in the rice and stir until all the grains are glistening.  pour in the white wine and stir until the rice has absorbed all the liquid.  begin adding the chicken broth about 2 cups at a time and slowly stir until all the liquid has absorbed.  do not let the rice get completely dry before adding the next 2 cups. *you do not have to continually stir, but keep an eye on it...the stirring is what gives the risotto its creamy texture. the stirring releases the starches.  when you have about 2-3 cups of broth left, toss the mushrooms into the risotto and stir.  add the last of the broth and stir to absorb.  the rice should be firm, but not crunchy.  toss in the lemon zest, the balsamic, the chives and the parmesan.  taste for salt and pepper.