Mushroom and Thyme Risotto

Heat a generous amount of olive oil in a substantial saucepan over an elevated heat setting. Allow the oil to warm up and then introduce sliced shallots, stirring them constantly for 30 seconds. Introduce sliced mushrooms into the hot oil and continue cooking until they start to develop a rich, dark color. Add cooked rice and 2 tablespoons of melted butter; lower the heat to a moderate level. Cook and stir until the shallots and mushrooms have transformed into a golden brown hue.

Next, introduce a generous amount of wine into the saucepan; continue to cook and stir until all the liquid has evaporated, maintaining a constant stirring motion throughout. Season with thyme, celery salt, salt, and pepper to taste. Lower the heat to a low setting; pour in 1/3 of the hot vegetable stock and cook until all the liquid has evaporated, stirring constantly for approximately 7 minutes.

Now, pour in half of the remaining hot vegetable stock; continue to cook and stir until all the liquid has evaporated. Repeat this process one more time with the remaining hot stock, stirring constantly until the rice has become tender and creamy. If necessary, add a small amount of hot water to continue cooking the rice until it has softened and achieved the desired consistency.

Finally, stir in grated Parmesan cheese, chopped parsley, and the remaining 2 tablespoons of melted butter to serve.