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1
Puree 3/4 cup of the mushrooms in a food processor until finely chopped. Thinly slice the remaining 1/2 cup mushrooms and set aside.
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2
Heat the broth in a pot over medium heat. Once it reaches a simmer decrease the heat to low and cover to hold warm.
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3
Heat the olive oil in a deep, wide pan over medium heat. Add the minced onions and cook, stirring until the onions become soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds, then add the chopped mushrooms. Cook for 2 minutes, stirring often, then mix in the arborio rice and cook for 1 minute.
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4
Pour in the wine and stir until the wine has been absorbed by the rice. Add one ladle of broth, about 1/2 cup, and stir every 30 seconds to 1 minute until all the broth has been absorbed. Continue this process until all the broth has been absorbed and a grain of rice pressed between two fingers separates into three pieces.
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5
Stir in the Parmesan cheese, thyme and 1/2 tablespoon butter. Season to taste with salt and pepper.
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6
In a skillet melt the remaining 1/2 tablespoon butter over medium-high heat. Add the mushrooms and saute until the edges become lightly browned. Season with a pinch of salt and pepper.
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7
To serve, spoon the risotto in a large serving bowl or onto individual plates. Garnish with the sauteed mushrooms.
