In a saucepan, warm the broth over low heat. Add Saffron to the broth.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.
Stir in the mushrooms and rosemary and saute for 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 the 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.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.