Method:

1. Warm vegetable stock over low heat, add the dried mushrooms, and simmer for 5-10 minutes. Remove mushrooms from the stock, drain well, slice and reserve. Keep vegetable stock simmering to use for risotto.
2. In a heavy bottomed pot or skillet, over medium high heat, melt the butter, add in the shallots and garlic, sauté for 5-6 minutes until tender. Add all mushrooms, chopped thyme, salt and pepper. Cook for another 5 minutes. Taste, adjust seasoning if needed, remove mushrooms and reserve.
3. Add 3 tbsp grapeseed oil to the same pan over medium high heat. Add Arborio, stir and cook for 4-5 minutes until the rice takes on a translucent look with a solid white eye. Add the white wine and lemon juice, stirring to mix evenly until mostly absorbed. Add a ladle of the warm stock, stirring lightly until absorbed. Repeat this procedure until there is only ½ cup of stock remaining. This should take 18-20 minutes.
4. Add the reserved mushrooms, salt pepper, goat cheese and parsley. Mix well. Taste. Adjust seasoning if required. Add remaining stock and mix well. Add the parmigiano and mix lightly.
5. Serve immediately on hot dinner plates.  

Chef's Tips:  To brighten this risotto, try adding micro planed lemon zest with the parmigiano at the end. This risotto is particularly delicious with fresh wild Chanterelles. For the mushroom sauté: sauté the shallots and garlic. Add dried mushroom blend and 3x the amount of water. Cook until tender, cool, strain, and reserve both mushrooms and broth.