5 shallots, thinly sliced
3 tablespoons butter
3 tablespoons olive oil
4 garlic cloves, minced
3 cups chopped chantarelles (can substitute button mushrooms)
2 cups arborio rice
1 cup white wine
6 cups chicken or vegetable stock
2/3 cup cream
1/3 cup grated parmesan
2/3 cup grated gruyere
1 teaspoon thyme
1/4 teaspoon oregano
1/2 to 3/4 teaspoon salt
1/2 teaspoon pepper
First caramelize the shallots.
Melt the butter in a medium-sized frying pan over medium heat.
Add the shallots and stir to coat in the butter.
Reduce the heat to low. Continue cooking them until they turn golden brown, (about 40 minutes), stirring every 10 minutes and more frequently towards the end of cooking to keep them from sticking to the bottom of the pan.
Remove from heat and set aside.
In a large pot, heat the oil over medium heat.
Add the garlic and sautee for 5 minutes, then add the mushrooms and cook for 5 minutes more. Add the rice and stir constantly for 2 minutes, then add the wine and 2 cups of the stock.
Continue cooking and stirring until most of the stock is absorbed, then add another cup of stock and keep stirring until it is mostly absorbed. Repeat this process until you have used all the stock.
Once the risotto is thick and creamy, add the caramelized shallots, cream, cheeses, herbs, and spices and stir until incorporated and all the cheese has melted.
Remove from heat and taste, add more salt if necessary. Serve immediately.