Instructions

1. Combine vegetable stock and water in a medium saucepan and bring to a simmer over high heat. Lower heat and keep stock warm. Alternately, heat it up in the microwave and reheat it when necessary.
2. Heat 2 tablespoons of oil in a large, heavy saucepan. Add shallots and cook for a few minutes, over medium-high heat, until softened and translucent. Stir in garlic and thyme and cook for about 30 seconds, until fragrant. Toss in the mushrooms, sprinkle with 1/2 teaspoon salt, 2 TBSPs oil and stir to coat. Keep stirring until mushrooms shrink and release some of their liquid.
3. Cook mushrooms for about 5 minutes, until tender. Stir in the rice and cook for a few minutes. Add the wine and stir until the liquid is absorbed, about 30-60 seconds. Add 1 cup warm vegetable stock, 1/2 teaspoon salt and 2 grinds of black pepper. Gently stir and cook risotto until most of the liquid is absorbed.
4. Keep stirring and adding the stock when most of it is absorbed, about 120ml (1/2 cup) at a time, until the rice is cooked through but still has some bite to it. The risotto should be creamy.
5. Stir in the butter. Then the cheese, if using. Taste to see if you want more salt or pepper. Let sit for a few minutes. If the risotto gets too thick, add a few tablespoons of vegetable stock, if you want.
6. Serve, with more cheese on the side and a sprig of thyme on top (optional).