Use white or brown mushrooms, or a mixture of fresh white and wild mushrooms such as chanterelles, shitake and oyster
mushrooms (if combining fresh and dried mushrooms, use 8 ounces fresh mushrooms and 1 ounce dried mushrooms). Clean and
slice the fresh mushrooms and soak, drain and chop the dried mushrooms.
Heat the butter and olive oil in a large heavy-bottomed pan. Add the onion and thyme and cook over medium heat until the
onion is translucent. Add the mushrooms and continue cooking until they give off liquid and reabsorb it as you keep cooking.
(Note: You can make the mushrooms ahead of time and reheat them before you start the risotto.)
Heat the broth in a saucepan and correct for saltiness. It will determine how much salt you need to add to the risotto while it
Add the rice to the mushroom mixture. If there is no oil or butter left, you may need to add an extra tablespoon or two of butter.
Stir the rice continuously for 2 to 4 minutes until it is glossy and the edges of the rice grains are translucent.
Add the white wine and stir. The mixture will bubble vigorously. Once most of the wine has evaporated, start adding the broth, a
ladle at a time, and stir the risotto continuously to prevent the rice from sticking. Correct the saltiness to taste.
Keep adding broth as soon as the previous ladle of broth has been absorbed. You will need 6 to 8 cups in total, depending on
how much broth the mushrooms absorbed, and how much is evaporating during cooking. Keep stirring while you add the broth.
After approximately 20 minutes your risotto should be cooked. Taste to make sure the rice is done, and add a last ladle of broth if
you like your risotto more soupy. Add the grated Parmigiano Reggiano cheese and stir. Taste and adjust the seasonings at this point.
Shave the wedge of Parmigiano Reggiano with a vegetable peeler into slivers.
Serve the risotto immediately. and pass Parmigiano Reggiano slivers at the table for scattering over the plates.
Note: If you aren’t serving your risotto immediately, undercook it by about 4 minutes. Make sure it is fairly wet when you shut off
the heat and press some buttered greaseproof paper directly on top of the rice. Cover the pan with a lid, the risotto can be left for
15 to 20 minutes but no longer. Before serving, check to see if the rice needs more liquid and proceed as in Number 7. When
properly cooked, your risotto will be creamy from the starches in the rice.