1. For risotto: Heat vegetable broth in pot until boiling, reduce heat and keep warm.
2. In a heavy bottom sauté pan, heat 2 oz of olive oil and 2 oz of butter over medium heat until butter bubbles, add mushrooms and cook, stirring often until mushrooms are cooked through, about 4-5 minutes.
3. Add Arborio rice and ½ of shallots, cook about 2 minutes, then deglaze pan with white wine, cook another 2 minutes then add hot vegetable broth to rice and mushrooms about ½ cup at a time letting it absorb, stirring constantly. Season with salt and pepper. This will take about 15-20 minutes. Check rice to make sure it is cooked when done. If you run out of stock use boiling water.
4. Meanwhile, sauté other half of shallots in 1 oz of olive oil, add chopped thyme and cook over medium heat until shallots are translucent. Deglaze with Madeira wine. Reduce by ¾ then whisk in other 2 oz of butter.
5. Heat a heavy bottom sauté pan and add 2 oz of olive oil. Pat salmon filets dry, then season with salt and pepper. When oil starts to smoke slightly add filets to pan. Cook until nicely browned on bottom side, about 2-3 minutes. Turn filets then add to 375 degree oven. Cook until barely cooked through about 6-8 minutes depending on thickness.
6. Finish the risotto with the parmesan cheese, 1 oz of butter, fresh parsley, and spoon some onto a plate. Place salmon filet resting against risotto then spoon sauce on the fish.