Method

1. Heat the oil in a large frying pan over a medium heat, add the chopped onion and cook for 4-5 minutes, or until softened but not browned.

2. Add the garlic and mushrooms and cook for 3-4 minutes.

3. Add the rice and stir to coat all the grains with oil. Turn up the heat, add the white wine and simmer for 2-3 minutes.

4. Reduce the heat and gradually add the stock, a ladleful at a time, until all the liquid has been absorbed.

5. Stir in the butter and cream and season well with salt and freshly ground black pepper.

6. To serve, place the risotto into a bowl and sprinkle over the thyme leaves.