Step 1

Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.

Step 2

Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.

Step 3

Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.

Step 4

Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.

Step 5

Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.

Step 6

Add the white wine and cook until the wine has evaporated, stirring occasionally.

Step 7

Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.

Step 8

Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.

Step 9

Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.

Step 10

Top with parsley, Parmesan, salt, and pepper.

Step 11

Enjoy!