In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy). Remove from the heat and set aside.
In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the sliced shiitake mushrooms. Saute for 3-5 minutes or until golden brown and lightly crispy. Remove from the pot and set aside.
Reduce the heat to medium-low and add in the cremini mushrooms, shallots, and garlic. Saute for about 5 minutes or until lightly browned and fragrant.
Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Add in ½ cup of the warmed vegetable stock and the fresh thyme and sage, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.
Stir in the Parmesan. Then taste and add salt and pepper if needed.
Top with the crispy shiitakes and enjoy!
Notes
Make sure to read the instructions on the rice you're using and adjust the stock as necessary! Most arborio rice uses a 1:4 ratio but sometimes it's 1:3.I use shiitake and cremini mushrooms because they are my favorite, but you can substitute other mushrooms as desired!You can use water instead of vegetable broth/stock but your risotto will be a little less flavorful.