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1 tablespoon olive oil
1/2 shallot, minced
4 ounces shiitake mushrooms, stems removed, caps sliced
3 ounces cremini mushrooms (baby bellas), sliced
2 tablespoons butter
1 3/4 cups Arborio rice
1 1/4 cups dry white wine
3 sprigs fresh thyme, chopped
1 pinch celery salt
salt and pepper to taste
1 quart hot vegetable stock
2 tablespoons butter
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped flat-leaf parsley
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1st Keep
 Elizabeth_R._Patz
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