In a small saucepan, bring the beef stock to a boil over medium-high heat.
In the meantime, cook chicken cubes until done.
In a large pot, melt 2 tablespoons of the butter over medium-high heat. Add the onions and mushrooms and cook until the onions are translucent. Add the rice and stir to coat with butter. Add the wine and simmer until the wine has almost evaporated and then add 1/2 cup of the warm broth - stir until almost completely absorbed. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the parmesan, blue cheese, cooked chicken and chives. Salt and pepper to taste.