Heat broth to boiling, then keep at a simmer. Sauté shallots and mushrooms in butter in large heavy saucepot about 5 minutes. Add rice and chopped grapes; sauté 5 minutes. Add wine and cook to reduce by 1/2. Add enough hot broth to cover rice. Cook and stir at a steady simmer about 5 minutes or until almost all liquid is absorbed. Add remaining broth 1 cup at a time, stirring at a simmer until all broth is used. Cook until rice is creamy and firm. (Total cooking time – 35 to 45 min.) Add whole grapes during last 5 minutes of cooking. Remove from heat and add Parmesan cheese and salt and pepper to taste.