Creamy Risotto with Balsamic Mushrooms

finely chop the shallot

mince the garlic

    heat oil in a large     nonstick pot,     set over medium heat

  add garlic and shallot, sauté until fragrant

    add rice, cook for 2 minutes     add white wine,     cook until evaporated

    add broth,      bring to a simmer

    stir until liquid is absorbed

    repeat,     adding more broth as     each addition is absorbed

meanwhile, slice the mushrooms

& mince the garlic

    heat oil in a skillet

    add half of     the mushrooms

     meanwhile,      keep stirring and adding      broth to the risotto

    add the remaining mushrooms,     cook until golden

    add garlic

    add balsamic vinegar     and butter

    add thyme

     season with salt & pepper

    when risotto is ready,     add Parmesan and butter

    stir in mascarpone

    turn off the heat,     cover and set aside

    in the meantime,     prepare the poached egg

    bring water to a simmer     and add vinegar

crack an egg into a small cup

    stir to create a whirlpool,     slide the egg into the water

      cook for 3 minutes       careful transfer onto a plate       repeat with the remaining eggs