Step 1

Prepare broth: Add dried shiitakes to a high speed blender, and blend until a fine powder. Let the powder settle before opening blender lid. Add 4 cups of stock, and blend on low speed until powder is incorporated. Transfer to a medium saucepan and add the remaining 3 cups of vegetable stock. Cover with a lid and bring to a simmer over medium heat. Set aside a ladle for transferring stock to the risotto.

Step 2

Cook risotto: Melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add onion, cook until translucent, about 3 minutes. Add garlic, cook until fragrant, about 1 minute. Add rice, cook for 1 minute, stirring to coat. Ladle about 1½ cups of hot stock over the rice. Stir in ½ teaspoon of the salt, and the pepper. Cook, stirring frequently, to prevent the rice from sticking. When the broth is almost absorbed, add about 1 cup of broth at a time and repeat (see note 2). Cook until the rice is tender and the mixture is creamy, 16 to 22 minutes. (Do not overcook, otherwise rice will be mushy).

Step 3

Cook mushrooms: (When the rice is 5 to 10 minutes away from finishing, start this step.) In a skillet, melt 1 tablespoon of the butter. Add mushrooms and thyme. Cook until mushrooms are golden brown, 5 to 8 minutes. Stir in the remaining ¼ teaspoon of the salt. Taste and season with more salt and pepper if needed. Remove from heat.

Step 4

Assemble: Gently stir the remaining 1 tablespoon of butter and Parmesan into the rice. Taste and adjust seasonings if needed. Spoon risotto into dishes, top with mushrooms, and garnish with parsley and more cheese.