In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
In a large heavy saucepan, heat the oil and melt the butter over
medium-high heat. Then...
Add the shallots and garlic, and cook, stirring until
fragrant and soft, about 3 minutes.
Add the mushrooms and cook,
stirring, until wilted and their liquid is evaporated, 4 to 5 minutes.
Add the rice and cook, stirring constantly, until the grains are opaque,
about 1 minute. Stir in the thyme.
Add the wine and cook, stirring,
until nearly all evaporated.
Add ¾ cup of the stock, the salt, and
Cook, stirring constantly, until the stock is nearly all
Continue adding more stock ½ cup at a time as the
previous addition is nearly absorbed, until the rice is tender and the
risotto is creamy, 18 to 20 minutes.
Stir in cream, ½ cup of the cheese,
and the parsley and mix well.
Remove from the heat and adjust the seasoning, to taste.
Finally...Serve immediately, topping each portion with a sprinkling of the
remaining cheese and ham.