Wild Mushroom Risotto

In a small saucepan, warm the chicken stock over low heat.

Finely mince the shallots and garlic.

Clean the mushrooms by wiping them with a damp paper towel. Slice any larger mushrooms and tear the smaller ones.

In a large, straight-sided sauté pan, melt 4 tablespoons of the unsalted butter over medium heat.

Add the mushrooms, fresh thyme, kosher salt, and black pepper to the pan. Sauté until the mushrooms are tender and browned, about 6 minutes.

Add the minced garlic and shallots to the mushrooms and cook until fragrant, about 1 minute.

Stir in the rice and toast for 1-2 minutes, coating the grains in the butter and mushroom mixture.

Pour in the white wine to deglaze the pan, stirring until the wine is completely absorbed.

Begin adding the warm chicken stock, one ladleful at a time. Stir constantly and allow the rice to absorb the liquid before adding the next ladle.

Continue adding stock and stirring for 25-30 minutes. Adjust the heat to medium-low to maintain a gentle simmer. The risotto is done when the rice is creamy and al dente.

With the final addition of stock, season with more salt to taste. Cook until the liquid has reduced by about half.

Remove the pan from the heat. Vigorously stir in the remaining 2 tablespoons of cold unsalted butter and the grated Pecorino Romano cheese until the risotto is creamy.

Serve immediately, garnished with additional grated cheese and fresh parsley.