In a 6-quart saucepan heat the Miyoko’s butter on high heat. Add the onions, thyme, parsley, and mushrooms. Stir for 3 minutes. Add the rice and stir until evenly coated, about 1 minute. Add the wine or vodka and cook for another minute. Pour 3 cups of the stock into the pan to cover an inch above the rice. Stir and bring to a boil stirring often. As the rice absorbs more stock, add 1 cup of stock at a time, and cook on medium heat, stirring constantly. This should take about 20 minutes to cook the rice. If you need more liquid, add a little bit at a time until it turns just soft with very little liquid left. You don’t want any crunchiness in the rice, and you don’t want it mushy.
