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1
In a small saucepan, melt 4 tablespoons of the butter.
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2
Cook over moderate heat until deep golden, 4 to 5 minutes.
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3
Keep warm.
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4
In a medium skillet, melt 4 tablespoons of the butter.
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5
Add the mushrooms, 2 tablespoons of the shallots and the garlic and season with salt.
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6
Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender, 3 to 4 minutes.
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7
Transfer to a plate and keep warm.
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8
In a bowl, beat the heavy cream until soft peaks form; refrigerate.
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9
In a medium saucepan, heat the grapeseed oil.
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10
Add the remaining 1/4 cup of shallots and cook over moderate heat, stirring occasionally, until translucent, about 2 minutes.
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11
Add the rice and cook, stirring, for 2 minutes.
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12
Add the vermouth and cook until almost evaporated, then stir in the wine and cook until almost evaporated, about 2 minutes.
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13
Add 1/2 cup of the hot water and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
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14
Continue stirring in hot water, 1/2 cup at a time, until it is almost absorbed before adding more.
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15
The risotto is done when the rice is just al dente, about 18 minutes total.
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16
Stir in the lemon juice, grated cheese and the remaining 2 tablespoons of butter.
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17
Fold the whipped cream into the risotto and bring to a simmer for 30 seconds; the risotto should be thick and frothy.
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18
Season with salt.
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19
Spoon the risotto into bowls and drizzle with the browned butter.
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20
Top with the caramelized mushrooms, garnish with thyme, grated lemon zest and cracked pepper and serve at once.
