Wild Mushroom Risotto Recipe

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8 ounces sliced crimini mushrooms

1 teaspoon chopped fresh thyme leaves

1 pound rice, preferably vialone nano or arborio

Coarse salt and freshly ground white pepper to taste

1 ounce dried mushrooms, such as morels, porcini, or black trumpets, or an assortment

1/2 cup dry white wine

2 cloves garlic, peeled and minced

Coarse salt and freshly ground black pepper

2 shallots, peeled and minced

1 pound assorted wild mushrooms, such as chanterelle, hedgehog, pleurote, and black trumpet, cleaned and sliced

2 quarts chicken stock

5 tablespoons unsalted butter

1/4 cup freshly grated Parmesan cheese, or more to taste

1 tablespoon extra-virgin olive oil

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