Warm the Broth:

• In a small saucepan, heat the broth over low heat and keep it warm throughout the cooking process.

Sauté the Mushrooms:

• In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat.
• Add the mushrooms and cook for 4–5 minutes until they soften and release their moisture. Remove them from the pan and set aside.

Cook the Aromatics:

• In the same pan, add the remaining olive oil and butter.
• Sauté the chopped onion for 2–3 minutes until translucent.
• Stir in the garlic and cook for another 30 seconds.

Toast the Rice:

• Add the Arborio rice and stir for 1–2 minutes until the grains are lightly toasted.

Deglaze with Wine (Optional):

• Pour in the white wine and stir until it is mostly absorbed by the rice.

Add Broth Gradually:

• Begin adding the warm broth one ladle at a time, stirring frequently.
• Allow the liquid to absorb before adding the next ladle.
• Continue this process for about 20 minutes until the rice is tender and creamy.

Stir in the Mushrooms and Cheese:

• Return the cooked mushrooms to the risotto.
• Stir in the Parmesan cheese, thyme, salt, and black pepper.
• Add a splash of lemon juice for extra brightness (optional).

Serve and Garnish:

• Remove from heat and garnish with fresh parsley and extra Parmesan.
• Serve immediately while warm and creamy.