Mushroom Risotto

1 recipe Risotto (see recipe) made with Mushroom Stock (see recipe)
2 Tbl Extra virgin olive oil
¼ lb. Reserved, rehydrated porcini mushrooms from mushroom stock
1 lb. Cremini mushrooms, sliced
2 Tbl Shallot, minced
1 Tbl Fresh thyme, chopped
2 Tbl Dry white wine
1 Tbl Kosher salt
1 tsp Fresh ground black pepper
1 cup Mushroom Stock (see recipe)
Grated Parmigianino Reggiano (or Pecorino Romano) as needed.

Heat the oil in a large skillet over medium-high heat. Add the porcinis, Creminis and shallots and sauté for 2 minutes. Add the thyme, salt and pepper and deglaze the pan with the wine. Continue cooking until wine has evaporated, about 3-4 minutes. Add the mushroom stock and bring to a simmer. Add the cooked risotto and stir frequently until stock has been absorbed and the risotto is hot.

Divide among 6-8 bowls