Heat the stock in saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.

Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook the onion, and garlic stirring, for 5 mins or until tender, (making sure not to brown) Stir in the rice until well coated, continue cooking on medium to high for 4-6 minutes to toast rice a little

Stir in the wine and cook for 1 min or until wine has been absorbed. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender.

Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the mushrooms in the butter, in batches, starting the with large mushrooms, until golden and tender. Toss some through with risotto. Add test to garnish dish with some sprinkling of thyme.