Warm the Stock: Heat the chicken or vegetable stock in a pot and keep it warm on low heat throughout the cooking process.

Cook the Mushrooms: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms, season with a pinch of salt, and cook for 5-7 minutes until browned. Remove and set aside.

Sauté Shallots: In the same pan, melt the remaining tablespoon of butter. Add the minced shallots or onions and sauté for 2-3 minutes until translucent.

Toast the Rice: Stir the risotto rice into the shallots, coating it with the butter. Cook for 1-2 minutes until the edges of the grains are translucent.

Deglaze with Wine: Pour in the wine, stirring constantly until it is mostly absorbed by the rice.

Add Stock Gradually: Add one ladle of warm stock to the rice, stirring frequently. Let the liquid absorb before adding the next ladle. Repeat this process for about 18-20 minutes, until the rice is tender but still slightly firm (al dente).

Combine Mushrooms and Cheese: Stir the cooked mushrooms back into the risotto. Add the grated Parmesan cheese and thyme, mixing well until the cheese melts.

Season and Serve: Season with salt and freshly ground black pepper to taste. Garnish with parsley or chives and serve immediately.