Step 1

Warm broth over low heat in a small saucepan.In a heavy skillet melt half of the butter over medium heat

Step 2

Add mushrooms and shallots and saute until tender, about 8 minutes

Step 3

Add garlic, thyme sprigs, salt and pepper and stir for an additional minute

Step 4

Remove mushroom mixture from pan and set aside.Add remaining butter to pan over medium heat

Step 5

Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed

Step 6

Add mushroom stock or 1 cup of vegetable broth and stir until almost all broth is absorbed

Step 7

Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed

Step 8

(This step takes 20-25 minutes.)Add mushrooms mixture into the rice and stir to combine

Step 9

Gently stir in heavy cream and parmesan cheese and cook for an additional 5 min on low heat

Step 10

Risotto should be creamy, but firm to the bite

Step 11

Transfer risotto to a serving bowl and top with freshly ground pepper, shaved parmesan and fresh parsley.