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