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In a large saucepan bring chicken broth to a simmer and keep warm. In a large pot, heat 3 tablespoons of olive oil. Add mushrooms and cook over medium-high heat until edges brown. Remove from pan and set aside. In the same pan, lower heat to medium. Add shallot and remaining olive oil. Cook 5 minutes until shallots begin to soften. Stir in rice, sauté 3-4 minutes.
Deglaze pan with wine and agrodolce. Cook until liquid is completely absorbed. Add 1/2 cup of broth to pot and cook, stirring in a figure 8 pattern until liquid is absorbed. Repeat adding broth until all broth is used and rice is al dente and creamy. Reduce heat to low, add chicken, parmesan, basil and mushrooms. Stir until chicken is warm and cheese is melted. Season with salt and pepper.
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