Step 1

For the risotto: In a big saucepan, add the olive oil and butter and melt down. Add the garlic, shallots, bay leaves and thyme. Sweat out the garlic and shallots until translucent, then add the rice. Cook, stirring, to toast, 1 to 2 minutes. Deglaze with the wine, filling to the top of the rice. (Do not add so much wine that it submerges the rice.) Cook the wine down until almost dry at the bottom, then add the stock to the top of the rice. Repeat the process with the stock until the rice is al dente.

Step 2

Add the Parmesan, lemon juice and salt and mix in. Transfer the risotto to a full sheet pan and let cool.

Step 3

For the preserved mushrooms: Clean the mushrooms, cut the stems off and set the stems aside.

Step 4

In a big saucepan on medium-high heat, throw the canola oil down. Add the mushrooms, then add the garlic, shallots, bay leaf and thyme. Cook down, stirring constantly to prevent scorching, until the mushrooms are soft and the shallots and garlic are translucent. Deglaze with the champagne vinegar. Add enough olive oil to fully submerge the mushrooms. Let simmer for 8 to 10 minutes. Let cool, then pull out the bay leaf and thyme.

Step 5

For the mushroom puree: Cook the reserved stems down in the milk, vinegar, bay leaf and thyme. Strain, reserving the milk. Remove the bay leaf and thyme, then put the mushroom stem mixture into a blender. Puree by slowly adding the milk to the mushroom stems until creamy and emulsified. Stir the puree into the rice while heating up in a pan. Salt to taste. In a skillet, cook off about 8 pieces of preserved mushrooms. Put the risotto on a plate or in a bowl, then add the cooked preserved mushrooms on top. Garnish with arugula, shaved Parmesan or Pecorino and a drizzle of lemon oil.