For the risotto

• 400 gr risotto rice such as arborio
• 30 gr olive oil
• 100 gr onion, minced
• 20 gr garlic, minced
• 200 gr white wine
• 1500 gr chicken stock
• 200 gr sautéed mushrooms
• 80 gr grated parmesan
• 60 gr butter
• 10 gr thyme, finely chopped
• salt

For the sautéed mushrooms

• 500 gr button mushrooms, stems removed and quartered
• 250 gr oyster mushrooms, stems removed and cut into large chunks
• 250 gr portobello mushrooms, stems removed and cut into the same size pieces as the buttons
• olive oil for frying
• salt