Mushroom Risotto — Robert St. John

Ingredients

• 1 recipe Risotto (see recipe) made with Mushroom Stock (see recipe)
• 2 Tbl Extra virgin olive oil
• ¼ lb. Reserved, rehydrated porcini mushrooms from mushroom stock
• 1 lb. Cremini mushrooms, sliced
• 2 Tbl Shallot, minced
• 1 Tbl Fresh thyme, chopped
• 2 Tbl Dry white wine
• 1 Tbl Kosher salt
• 1 tsp Fresh ground black pepper
• 1 cup Mushroom Stock (see recipe)
• Grated Parmigianino Reggiano (or Pecorino Romano) as needed.