For the risotto:

1. Pour the chicken broth into a large stock pot and heat until it just begins to boil and turn down to simmer.
2. In a food processor finely mince the garlic, celery and shallot. You can do this by hand, but the food processor will save you a ton of time. 
3. In a large heavy-bottomed pan such as a Dutch oven melt 2 T of butter and 2 T of olive oil. When fat is hot add garlic, celery and shallot mixture, saute on medium for 2 minutes and add the fennel. Cook until soft and just beginning to color, about 5 minutes.
4. Add rice to the pan, stir well so all rice is coated in a little fat, adding more if needed. Cook, stirring frequently until the individual rice grains are a solid white in the center and translucent around the edges, about 2 – 3 minutes. 
5. Add the wine and cook stirring until the wine is absorbed. Add a ladle of chicken broth (about 1/2 – 3/4 cup) and stir until broth is absorbed. Continue adding broth ladle by ladle and stirring between ladles until absorbed and the rice is nearly done, about 20 minutes. Allow the rice to absorb each ladle of broth before adding the next. Rice will be 90% done when it is firm, but chewy. If there is any starchy crunch to the rice it needs more broth and more stirring. 
6. Add thyme, lemon zest and lemon juice and stir to combine. Taste and adjust seasonings. 
7. Remove from heat and beat in Parmesan cheese and remaining 2 T butter (this extra butter is optional but very tasty!). 

For the mushrooms: 

1. While you are stirring the risotto start cooking the mushrooms in a separate pan. Heat a skillet over medium heat and add butter or olive oil. Saute for about 5 minutes until the mushrooms begin to color. Add the white wine and continue to cook on low heat until the mushrooms are done and most of the liquid has been absorbed. Season with kosher salt and pepper to taste. 

To serve: 

1. Top the risotto with the mushrooms and sprinkle with a little parsley for added color. You can serve in individual serving bowls or on a plate accompanying your main course. I like to serve this fennel risotto in the pot I cooked it in with the mushrooms scattered over the top for a self-serve buffet option.