Golden brown mushrooms are folded into this creamy mushroom risotto, made even more delectable by a scoop of mascarpone.
In a large wide skillet, heat 2 Tbsp of the olive oil over med/high heat.
Add the mushrooms to and cook until they have lost their moisture and are golden brown, about 10 mins. Remove to a plate and reserve.
Pour the stock into a medium saucepan and bring to a simmer over low heat.
Add the remaining tablespoon olive oil to the pan Add the shallots and garlic to the pan and cook until soft and golden, 3-4 mins.
Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.
Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine. Cook, stirring, until the wine is absorbed.
Add about ¼ - 1/2 cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed (this will take about 20 mins).
Taste the risotto. You want the rice to be tender, but with a slight bite. Add a little more stock if needed. Stir in the mascarpone.
Next, stir in the thyme and parmesan. Fold in the cooked mushrooms. Serve immediately.