In a large Dutch oven, heat 1 tablespoon olive oil over medium heat. Cook shallots for one minute, add mushrooms and salt. Cover and cook until softened, 5-8 minutes.
Add rice and stir thoroughly. Add wine and cook until liquid is evaporated.
Add 4 ½ cups of the broth and all of the thyme. Stir, cover, and place on center rack in the oven. Bake for 45 minutes.
Remove risotto from the oven, and discard thyme sprig.
Add remaining olive oil, ½ cup broth, ½ cup Friesago, and pepper. Stir for one minute. The texture should be creamy, a bit loose, not stiff. Add more broth if necessary.
Season with salt and pepper to taste. Top with more Friesago, and serve.
Notes
Adapted from Amanda Paa’s One Pot Baked Mushroom Risotto