Mushroom Thyme Risotto - cooking recipe

Ingredients

4 cups chicken broth
1 tablespoon butter
8 ounces baby portabella mushrooms, sliced
1 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 1/4 cups arborio rice
1/2 cup dry white wine
1/4 cup parmesan cheese, grated
2 fresh thyme sprigs
pepper
chives, chopped (optional)

Preparation

Heat chicken broth to a boil, reduce to simmer, and keep hot.
In a separate pan, melt butter and saute mushrooms until soft.
Add olive oil to pan and saute onions for 4 minutes.
Add garlic and cook for 1 minute.
Add rice to pan and cook for about 2 minutes.
Stir in wine. Cook and stir until liquid is absorbed.
Gradually add chicken broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding the next cup. (This will take 25-30 minutes until rice is fully cooked).
Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
Season with pepper, sprinkle with chives, and serve.