Wash, dry, trim and slice mushrooms and sauté in olive oil with salt, pepper and thyme; remove from heat with all the juices and set aside
Add olive oil into the same pot and sauté shallot until translucent, add washed Arborio rice and wine and cook it down; add butter and salt and start adding warm stock gradually; 1/2 a of a cup at a time until it’s all absorbed
Add mascarpone cheese and stir, then add in the mushrooms with the juices as you reserve some for the top; grate some Parmigiano Regiano and mix, finish with more mushrooms, Parmigiano Regiano, parsley and enjoy!