Mushroom & Thyme Risotto

Method

1. Heat the broth in a saucepan to a bare simmer and keep it hot on low. Plan on about 3½ cups of liquid per cup of rice, wine included, and hot liquid keeps the rice cooking at an even pace.
2. Heat 1 tbsp oil in a 12-inch skillet over medium-high heat. Sear the mushrooms in two batches, undisturbed, for 6 to 8 minutes each, until deep brown, then return them all to the pan with the thyme, ½ tsp salt and 1 tbsp butter and set aside.
3. In a wide 4-quart heavy pot over medium heat, warm the remaining 1 tbsp oil and 1 tbsp butter. Cook the shallot and garlic 3 minutes until translucent, add the rice, and stir 2 minutes, until the edges turn translucent with a white dot in the center.
4. Add the wine and stir until absorbed, about 1 minute. Pour in 2 cups of the hot broth and keep the heat at a steady, gentle bubble.
5. Stir for the first minute, then every minute or so, until a spoon dragged across the bottom leaves a clear trail, about 6 minutes. Add 2 more cups of broth and repeat, then add the last cup in splashes; the rice should be tender with a slight bite after 18 to 20 minutes in all.
6. Pull the pot off the heat while the risotto is still loose, like thick porridge. Stir in the mushrooms, the last 2 tbsp butter, the Parmigiano and 1 tsp salt and cover for 2 minutes. If it is tight, loosen with a splash of hot stock or water, then serve at once in warm shallow bowls.