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1
To make mushroom broth: In a stockpot, combine the stock, crimini mushrooms, and dried mushrooms.
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2
Bring to a boil over high heat, reduce the heat, and simmer, covered, for about 30 minutes, until the flavors have infused.
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3
Strain through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible.
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4
Discard the solids.
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5
Return the strained stock to the pot, cover, season with salt and pepper, and keep at a simmer over low heat.
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6
To make risotto: In a large saute pan, heat 1 tablespoon of the butter over high heat.
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7
Add the mushrooms and season with salt and pepper.
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8
Cook, stirring occasionally, for 1 to 2 minutes, or until the mushrooms have softened.
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9
Set aside.
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10
In a large stockpot, heat 2 more tablespoons of the butter and the olive oil over medium-high heat until the butter melts.
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11
Saute the shallots for 1 to 2 minutes, until softened.
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12
Add the garlic and cook for about 2 minutes longer.
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13
Add the rice and cook, stirring with a wooden spoon, for 7 to 10 minutes, until it turns milky white and opaque, and begins to stick to the bottom of the pan.
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14
Add the thyme and continue stirring.
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15
Add the wine and stir for about 2 minutes, until nearly absorbed.
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16
Ladle about 1 cup of the simmering stock into the rice.
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17
Cook for about 2 minutes, stirring often, until the stock is almost completely absorbed.
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18
Add more stock, a cup at a time, stirring gently, until the broth is absorbed by the rice before adding the next cup.
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19
After about 15 minutes, begin tasting the rice.
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20
At this point, add the stock judiciously.
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21
The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time.
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22
Stir in the sauteed mushrooms, the Parmesan, and the remaining 2 tablespoons of butter.
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23
Season with salt and pepper, and serve.
