In a small saucepan, pour in the chicken or vegetable stock and warm it gently over low heat. Keep it on very low just to maintain warmth; this will help the risotto cook evenly and more quickly.

Add 4 tablespoons of unsalted butter to a large skillet over medium heat. Once melted, add the finely chopped mushrooms and minced shallots. Cook, stirring often, until the mushrooms are tender and have released their juices, about 8 minutes. Stir in the minced garlic, fresh thyme sprigs, kosher salt, and ground black pepper; cook for about 1 minute until fragrant. Transfer the mushroom mixture to a bowl and set aside.

In the same skillet, add the remaining 4 tablespoons of unsalted butter. Once melted, pour in the Arborio rice and cook, stirring continuously, until the grains appear translucent around the edges, about 3-4 minutes. This step adds a nutty depth of flavor essential to a good risotto.

Pour in the dry white wine and fresh lemon juice; bring the mixture to a simmer, stirring constantly, until almost all the liquid is absorbed, about 5 minutes. Begin adding the warm stock (from Step 1) one cup at a time, stirring often and allowing each addition to be absorbed before adding more. Continue this process until most of the stock has been absorbed and the rice is al dente—tender but still slightly firm—about 20 to 25 minutes. I like to taste the rice as it cooks to ensure it doesn't over-soften.

Return the cooked mushroom mixture (from Step 2) to the skillet and stir to combine with the risotto. Reduce the heat to low, then add the heavy cream and freshly grated Parmesan cheese. Stir constantly until the mixture turns creamy and the cheese is fully incorporated, about 5 minutes. For extra richness, I sometimes stir in a little extra butter at this stage.

Divide the creamy mushroom risotto among serving bowls. Finish with extra black pepper, a sprinkle of freshly grated Parmesan, and minced flat-leaf parsley for a fresh, vibrant touch.