In a saucepan, warm the broth over low heat. Add Saffron to broth.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and rosemary and saute 5 minutes. Remove mushrooms and their liquid, set aside.
Add 1 tablespoon olive oil to skillet, and stir in shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. This is the most important step in making Risotto-patiently adding the broth. 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 15 to 20 minutes.
2
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
