Directions: Place porcini mushrooms in a bowl. Add 1 cup hot water and let stand until mushrooms are soft (approx. 15 minutes). Remove from water and coarsely chop them. Set aside.
Heat 2 tbsp. olive oil in heavy skillet, over medium heat. Add ¼ cup chopped shallots & 1 tsp of minced garlic, sauté for approx. 30 seconds. Add porcini, shitake and crimini mushrooms and 1 tsp. thyme leaves & touch of salt and pepper. Sauté until mushrooms are soft (approx. 4 minutes) and transfer to bowl. Cover to keep warm.
Wipe out skillet & heat 2 tbsp olive oil. Add shrimp and cook for 1 minute each side. Add 1 tsp. of the minced garlic, 1 tsp. of thyme and cook for 1 minute longer. Add 1/3 cup white wine, and let reduce until almost dry. Place in covered bowl and set aside.
Wipe out skillet again with a paper towel and add 2 tbsp olive oil, the onion and the remainder of the garlic. Sauté for 2 minutes over medium heat until it becomes soft. Add rice. Stir for 2 minutes and add remainder of wine. Let reduce until all liquid evaporates. Now, add 1 cup of hot vegetable –or-chicken broth and simmer until almost all broth has been absorbed, stirring constantly. Continue adding broth, 1 cup at a time, until rice is tender, but still firm to the bite (approx. 15 minutes). Add mushroom & shrimp mixture and season with salt and pepper to taste.
Check for the consistency of the risotto. You can add more broth if too dry, or cook a little longer if too moist. Sprinkle with chopped parsley, add butter (optional) and mix well. Serve in shallow bowl.
* Dry porcini mushrooms are available at specialty food stores & some supermarkets.