INGREDIENTS:

6 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
1/4 cup unsalted butter
1 1/2 pounds assorted fresh mushrooms, sliced or chopped into bite-size pieces
2 shallots, diced
3 cloves garlic, minced
1 1/2 cups arborio rice
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/2 cup freshly grated Parmesan

DIRECTIONS:

1. STOCK MIXTURE: Heat chicken stock and 1 teaspoon salt in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.
2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add mushrooms and shallots. Cook, stirring often, until tender, about 8 minutes.
3. Stir in garlic until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside 1 cup mushroom mixture; keep warm.
4. Stir in rice and thyme, stirring constantly, until lightly toasted and fragrant, about 1-2 minutes.
5. Stir in wine, stirring constantly and scraping any browned bits from the bottom of the Dutch oven, until almost completely absorbed, about 1-2 minutes.
6. Reduce heat to low. Stir in 1 cup STOCK MIXTURE. Cook, stirring constantly, until almost completely absorbed.
7. Continue adding remaining STOCK MIXTURE, 1/2 cup at a time, stirring constantly and waiting until almost completely absorbed before adding additional STOCK MIXTURE, until al dente, about 20 minutes.
8. Stir in Parmesan; season with salt and pepper, to taste.
9. Serve immediately with the reserved mushroom mixture and additional Parmesan, if desired.