For the Risotto:

Preheat oven to 450 degrees F.

Slice the assorted mushrooms and toss with the olive oil, lemon juice, thyme, and salt and pepper to taste.

Spread out evenly on a baking sheet and roast for 20 minutes, stirring occasionally. Once done, set aside.

In a large pot, bring the stock to a simmer. Turn off the heat and add the porcini mushrooms.

Cover and soak for 20 minutes.

Fish out the mushrooms, slice, and keep the reserved porcini-infused broth warm.

Fill a large saucepan ⅔ of the way full with water, add a tablespoon of vinegar, and set it on the stove. Do not heat the water yet, this is for poaching the eggs later.

In a large saucepan over medium heat, melt 3 tablespoons of the butter. Add the shallots and saute for 5 minutes, stirring occasionally.

Turn up the heat to medium-high, add the rice and stir until grains are translucent with a white dot in the center, about 3 minutes.

Add the wine and keep stirring until the liquid is absorbed.

Add a ladleful of the stock, stirring constantly.

Wait until the stock is nearly completely absorbed before adding the next ladleful (never let the rice dry out).

Continue adding stock and stirring in this manner for 18 minutes. (About halfway through the 18 minutes, bring the saucepan of water for the poached eggs, to a boil).

Taste the risotto. It should be al dente after 18 minutes. If it is, you may stop adding the stock. If you feel that it needs to go longer, continue adding the broth one ladleful at a time until you have reached the desired texture.

Once you have reached the desired texture, add the last 2 tablespoons of butter, porcini mushrooms, as well as, half of the roasted assorted mushrooms; stir to combine. Add salt and pepper to taste

To Poach Eggs:

Lower the heat down from the pot of water you've heated. You want a gentle simmer. If your water is boiling too vigorously, you’ll tear the delicate egg whites apart.

Crack the eggs into separate bowls. Carefully slide each into the water, as close to the waters surface as possible.

Set your timer for 3 minutes for perfectly runny yolks. (While the eggs are cooking, portion out the bowls of risotto.)

Using a slotted spoon, carefully lift them out of the water and gently pat dry with a paper towel.

To serve, top the risotto with the remaining half of the roasted mushrooms, a poached egg, and garnish with chopped parsley.

Serve and enjoy!