1. Soak mushrooms in the hot water for 30 minutes. Remove mushrooms, squeezing lightly to release liquid. Chop mushrooms and reserve mushrooms and soaking liquid separately. Set aside.

2. Wipe mushroom caps and trim stems. Cut mushrooms into about 1/8-inch thick slices; set aside. Put the broth in a saucepan with mushroom-soaking liquid, and place over medium-low heat to warm.

3. Heat 2 tablespoons olive oil in a 12-inch skillet set on medium heat. When hot, add onion and sauté 4 minutes. Add garlic and sauté 1 minute. Add mushrooms and sauté 10 minutes or until theyre beginning to release their liquid. Stir in reconstituted mushrooms. Add wine to pan and simmer until liquid is almost evaporated.

3. Stir in fregola and thyme sprigs. Begin to add just enough hot broth to cover fregola. Cook, stirring often, until liquid has almost been absorbed. Continue adding broth until fregola is tender but not mushy, about 25 minutes. Add salt and pepper towards end of cooking.

4. Remove pan from heat and discard thyme sprigs. Stir in thyme leaves and parsley. Taste and adjust seasonings if necessary. Using a potato peeler, add fine shavings of Parmesan to top of risotto. Serve immediately.

Times Kitchen Note: Wild mushrooms can be expensive. If necessary combine about ?½ pound of cremini mushrooms with ?¼ pound wild mushrooms.