Mushroom Risotto with Kesong Puti

Heat vegetable stock and keep warm in a separate pan throughout cooking.

Saute shallots and garlic in olive oil. Add mushrooms and thyme, cook until golden.

Add arborio rice and toast for 1 minute. Pour in white wine and stir until absorbed.

Add warm stock one ladle at a time, stirring continuously for about 18 minutes.

Remove from heat and stir in butter and crumbled kesong puti instead of parmesan. The local cheese gives it a slightly tangy creaminess. Serve immediately.