Start by sautéing your mushrooms with salt, pepper, butter, olive oil and thyme. Get them really nice and browned on medium low heat for about 20 minutes. Remove from the pan and set aside.

In the same pan with a drizzle of olive oil, sauté your shallot and garlic, sweat it out with a knob of butter for about 4-5 minutes.

Next add in your risotto and stir well until coated throughout, about 5 minutes on low heat so the rice doesn’t burn. Turn to medium and add your white wine to reduce down.

Once the wine has reduced, slowly start adding 1 cup of broth at a time, stirring (do not leave your stove!) and keep stirring until all the broth has absorbed. Repeat with all the broth 1-2 cups at a time.

Once all your broth is absorbed in the rice, add your mushrooms back in, shredded parmesan, Mt. Tam sliced, and season with salt and pepper. Mix really well until everything is melted and creamy.

Place in a bowl and top with a few slices of Mt. Tam, lemon zest, chopped parsley and truffle oil.