Wild Mushroom Risotto

Makes 6 to 8 servings

2          quarts (64 ounces) mushroom broth or vegetable stock

3          tablespoons extra-virgin olive oil, divided

4          garlic cloves, crushed

1          pound mixed mushrooms, such as shiitake, oyster, or porcini

3          sprigs fresh thyme

2          teaspoons kosher salt, divided

2          shallots, finely chopped

2          cups carnaroli rice

1          cup dry white wine

5          tablespoons unsalted butter, divided

¼          cup grated Parmesan cheese, plus more for garnish

1. Add the mushroom broth to a 3-quart saucepan. Bring to a simmer and keep warm.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and sauté until fragrant. Add the mushrooms, thyme, and 1 teaspoon of the salt. Sauté until the mushrooms are soft and beginning to brown. Remove the thyme sprigs and add 1 tablespoon of the butter. Sauté until butter has completely melted. Remove from the heat and reserve.
3. Heat the remaining 2 tablespoons of the olive oil in a 3½-quart sauté pan over medium heat. Add the shallots and sauté until soft and translucent. Add the rice and season with the remaining 1 teaspoon salt. Cook, stirring, until the grains look opaque, 2 to 3 minutes. Add the wine and simmer until absorbed.
4. Reduce the heat to medium-low. Add the warm stock to the rice 1 cup at a time, waiting to add the next cup until the rice has mostly absorbed the previous cup. You may not need all the stock; the grains should be tender but not mushy and should not have a chalky texture.
5. Once cooked, stir in the ¼ cup Parmesan and remaining butter. Once the butter and cheese have melted, remove from the heat and add three-fourths of the cooked mushrooms. Portion the risotto into bowls and garnish with remain mushrooms and additional Parmesan.