Heat a large high sided skillet or Dutch oven over medium heat. Add the olive oil and butter and allow it to heat until the butter is melted. 

Next, add the mushrooms and cook for 5-7 minutes, stirring occasionally. 

Remove the mushrooms to a plate.

To the pan add the shallot, garlic, and Arborio rice to the skillet. If all of the oil has been absorbed by the mushrooms, feel free to add another tablespoon.

Cook the rice for 2-3 minutes, stirring occasionally. You want to lightly toast the rice so be careful to not burn.

Once the rice has toasted, reduce the heat to medium-low and add white wine.

Stir constantly for five minutes, or until all of the liquid has been absorbed. 

Then, add another 1/2 cup of chicken stock and stir constantly again until all of the liquid has been absorbed. 

Repeat step 8 until all of the broth has been added and absorbed. The rice should be tender by the time the last liquid has been absorbed. If it isn’t, continue adding broth 1/2 cup at a time, until the rice is tender. 

Once the rice is tender, add the thyme and parmesan and stir to combine.

Season with salt and pepper to taste. 

Serve the risotto, topped with the cooked mushrooms. 

Store any leftover risotto in an airtight container in the fridge for up to two days.