In a medium saucepan, heat broth and keep at a simmer. Heat oil and butter in a large skillet; add the shallot and cook over medium heat for 3 minutes or until tender, stir in rice, mushrooms, tomatoes, chives, saffron and pine nuts. Cook and stir 1 to 2 minutes or until rice glistens. Pour about 1/2 cup broth into skillet, cook and stir at medium-low heat until rice absorbs broth, about 5 minutes, stirring occasionally. Add 1/2 cup of broth and repeat; continue until all liquid has been incorporated, rice should be tender but slightly firm at the center. When the rice is cooked through, stir in cheese and serve immediately.