In a fairly large (12" diameter +/-) saute pan, heat oil or butter on medium heat and add shallots and garlic. Cook until translucent and then add mushrooms.

Saute mushrooms until liquid is reduced and absorbed, then add salt, pepper and white wine and reduce wine by half. Remove approximately 1 cup to reserve for topping your finished risotto.

Reduce heat to medium low. Add in rice and stir until liquid is absorbed.

Next add the thyme and bay leaf and start adding the hot vegetable stock. Add about ½ c, stirring frequently until liquid is absorbed, then add another ½ c of hot stock, stir and repeat until rice is al dente. (Approximately 20-25 min) You may not need the full 3 cups of stock so test the rice after 20 min or when you've used 2.5 c of the stock and adjust accordingly. If you find you need more liquid, finish with some hot water as required.

Turn heat to lowest setting and add the Parmesan, cream and parsley and stir until incorporated and melted. Season to taste with salt and pepper and turn heat off.(Risotto should be a fairly loose consistency, if it gets too thick while waiting to serve, simply add in a little more hot veggie stock to correct.)

To serve, spoon into bowls, top with reserved mushrooms and garnish with more thyme or parsley if desired. Mushroom risotto can be served as a vegetarian main course or a perfect side dish for roast chicken.