Mushroom Risotto

Heat olive oil in a wide heavy pan over high heat and brown mushrooms with salt and thyme until golden and their liquid is gone, about 8 minutes. Set aside.

Lower the heat, melt half of butter and soften shallot for 3 minutes, add garlic, then arborio rice and stir 2 minutes until the grains look translucent at the edges. Pour in dry white wine and stir until absorbed.

Add vegetable broth a ladle at a time, stirring often and waiting until each is almost absorbed before adding the next, for 18 to 20 minutes, until the rice is creamy and tender with a slight bite.

Off the heat, stir in golden mushrooms, the rest of the butter, parmesan and black pepper. Cover for 2 minutes, then loosen with a splash of broth so it flows. Serve with parsley.