Heat the butter in a large frying pan on medium and add the onion and cook for about 8 mins until soft but not brown. Add the thyme and then the rice. Stir all together

In a separate pan heat the stock to a light simmer then add about 1/4 to the rice mixture using a ladle. Then stir until all the liquid absorbed.

You can now turn off everything until 20 mins from serving or carry on. Add the 2nd cup of stock and stir again until all absorbed. Now add the mushrooms and the 3rd cup. Stirring all the time.

The liquid should now start turn sticky near the end of absorption. Then add a lot of black pepper and the final cup of stock maybe about half first then taste and adjust salt. Turn off heat and let rest for 2-3 mins then check again. The rice should still have some “bite” not mushy. If you think too hard add the last of the stock or a little boiling water from the kettle. It should now be PERFECT.

Serve on its own or with anything (or anyone) you love. ENJOY. ❤️