Method
Heat the vegetable stock in a saucepan and keep it warm over a low heat.
In a large frying pan or deep skillet, heat the olive oil and half of the butter over a medium heat.
Add the onion and cook for 4 to 5 minutes until softened and translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
Stir in the thyme leaves and cook for 30 seconds.
Add the arborio rice and stir for 2 minutes, ensuring every grain is coated in the oil and butter.
Pour in the white wine and stir continuously until it has almost completely absorbed.
Add a ladleful of warm stock to the rice and stir gently until absorbed.
Continue adding the stock one ladle at a time, stirring regularly and allowing each addition to absorb before adding more. This process should take approximately 20 to 25 minutes.
Once the rice is creamy and tender with a slight bite in the centre, remove the pan from the heat.
Stir in the remaining butter, grated Parmesan, salt and black pepper.
Cover and leave to rest for 2 minutes.
Serve immediately, garnished with extra thyme leaves if desired.
Tips
For a richer flavour, use a mixture of wild mushrooms alongside the chestnut and button mushrooms.
Risotto is best served immediately while creamy and silky.
Add a splash of extra stock before serving if the risotto becomes too thick
