Cook the shallots. Add 2 tablespoons of butter to a large pan over medium heat. Add the shallots and cook, stirring often, until soft (approximately 6-8 minutes). Reduce heat to medium-low if the shallots start to burn. Once softened, add the garlic, dried thyme, and dried Italian seasoning. Mix well to combine. Sauté for 1-2 minutes, stirring continuously.
Prepare the Mushrooms. As the shallots are cooking, prepare the mushrooms. Remove any tough stems and clean by gently wiping away any dirt with a damp paper towel. Slice the mushrooms or chop into smaller pieces. Set aside until ready to use.
Cook the mushrooms. With the shallots softened and the garlic fragrant, add the remaining two tablespoons of butter to the pan followed by the mushrooms. Gently mix the mushrooms with the shallots and garlic, stirring often for even cooking. Continue to cook the mushrooms just until they start to release their water.
Add the rice and broth. Increase heat to medium-high. Add the rice to the pan and mix well to combine. Allow the rice to cook for 1-2 minutes, stirring constantly. Pour in the chicken broth (or water) and dry sherry (or white wine), salt, and pepper.
Simmer and cook. Mix well to combine and bring to a simmer. Cover the pan with a tight-fitting lid and reduce heat to low. Cook the rice for 20-30 minutes, until the rice is cooked and the liquid is absorbed.
Rest and serve. Remove the rice from the heat and allow it to rest, covered, for at least 5 minutes before removing the lid and fluffing with a fork. Season to taste and serve garnished with fresh thyme and slivered almonds, if desired. Enjoy!