Directions

1. To make the risotto: In a medium saucepan, heat the vegetable stock until steaming hot and maintain the heat throughout the cooking process.
2. In a Dutch oven, heat the olive oil over medium heat. Add the shallots, and allow them to sweat until translucent, about 4 minutes.
3. Add the rice to the Dutch oven and stir, allowing the grains to toast a bit on the bottom of the pan but not to brown, for about 2 minutes.
4. Add the wine to the rice slowly and stir to combine.
5. Ladle about ½ cup of the hot vegetable stock over the rice. Stir a couple times and let the grains settle. Stir again and allow the rice to soak up the stock for about 1 to 2 minutes. Repeat until all of the hot stock has been used.
6. Remove the risotto from the heat, let rest for 1 to 2 minutes, and then stir in the buttermilk, butter, cheese, and chives. Season with salt and black pepper and set aside.
7. To make the mushrooms: In a medium sauté pan, heat the olive oil over high heat. Gently add the mushrooms and sauté, tossing the mushrooms, until they’re seared on all sides, about 7 to 10 minutes.
8. Add the garlic and butter. Allow the butter to brown and foam.
9. Add the thyme, and baste the mushrooms with the butter for about 30 seconds.
10. Transfer the mushrooms to a paper towel-lined plate to drain.
11. Serve the mushrooms over the risotto, and garnish the dish with a drizzle of brown butter, Parmesan, and chives.