Risotto aux champignons

03 — Method

1. Gently wipe the 500 g (18 oz) of mushrooms with a damp paper towel — not under the tap. Slice the button mushrooms 5 mm (¼ in) thick, cube the porcini and tear the oyster mushrooms.
2. Keep the chicken stock at a gentle simmer the whole time so it doesn’t interrupt the rice’s cooking.
3. Heat 2 tbsp of olive oil and 20 g (1½ tbsp) of butter in the large separate skillet over high heat. Sear the mushrooms in batches for 5 minutes so they brown. Season and add thyme leaves.
4. Very finely chop the onion. Remove the germ from the 3 garlic cloves and chop them. Heat 1 tbsp of olive oil and 20 g (1½ tbsp) of butter in the large sauté pan over medium heat and soften the onion for 5 minutes.
5. Add the garlic and cook 1 minute. Add the arborio rice and stir for 2 minutes until translucent at the edges.
6. Deglaze with the dry white wine and stir constantly with a wooden spoon until it evaporates. Start adding the stock a ladle at a time, waiting for each to be absorbed before adding the next.
7. Keep adding stock a ladle at a time for 18 minutes, stirring often. Halfway through, add half the mushrooms. It should be creamy with the rice still al dente.
8. Off the heat, beat in the remaining butter, the Parmesan and the rest of the mushrooms. Cover and rest 2 minutes. Sprinkle with parsley and serve right away on hot plates.