1. Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat until butter melts. Add mushrooms and 2 teaspoons each sage and thyme; sauté, stirring frequently, 4 minutes or until mushrooms are soft and light brown but not completely cooked. Remove mushrooms from pan, and set aside.
3. Reduce heat to medium, and heat remaining olive oil and butter in the same pan. Add shallot, and sauté stirring constantly, 2 minutes or until tender and translucent. Add garlic, and sauté, stirring constantly, 1 minute more.
4. Add rice, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.) Add white wine, and cook 30 seconds or until most of it evaporates.
5. Add 1 cup chicken broth, and stir constantly until mostly absorbed. Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.
6. Stir in cooked mushrooms, any collected juices, and remaining herbs. Reduce heat to low, and cook 2 minutes or until mushrooms are warmed through. Add a little more chicken broth if risotto gets too dry. Stir in 1/4 cup Parmesan, sea salt, and pepper. Top with remaining Parmesan, and serve warm.
Kitchen Confidential: Sara's Secrets for Perfect Risotto:
The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.
The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.
The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.