Bring the stock to a simmer in a pan. Melt the butter and 2 tsp of olive oil in a separate pan and gently fry the onions for 5 minutes.
Add the rice into the pan and cook for a further minute.

Carefully add a ladel-full or ½ cup of the simmering stock into the pan. CAUTION: If the pan is hot it may generate a lot of steam. Please be careful!

Stir the mixture until all the liquid is absorbed.
Keep adding the stock a bit at a time, always stirring until all the liquid has been absorbed.

Once all the stock has been added the mixture should be creamy and the rice cooked, but slightly firm.
Heat the remaining olive oil in a pan and fry the chicken gently for 5 minutes.

Add in the mushrooms and garlic and fry for a further 1 minute.
Add the chicken mixture to the rice together with the thyme and the parmesan. Season with salt and pepper and mix well and garnish with parmesan cheese before serving.

#Tips:

There are three essential elements to making a good risotto

1. The correct rice

2. Gradual addition of the liquid to the rice

3. Continual stirring!

There are hundreds of different risotto recipes out there which use meat or vegetables or both. They almost all share this technique in common.