Risotto Rosso

Name: Risotto Rosso
Ingredients: 2 tablespoons olive oil, divided use; 3 tablespoons butter, divided use; 4 ounces diced mushroom caps, shiitake or cremini; 2 ounces diced pancetta; 1/4 cup diced shallots; 1 cup carnaroli rice, or use vialone nano or arborio; 1/2 cup fruity red wine; 2 cups beef broth; 3 cups chicken broth; 1 ounce Parmigiano Reggiano, finely grated; 2 tablespoons chopped Italian parsley; salt and pepper to taste