Boil stock briefly in a big saucepan. Reduce heat and boil gently.
In a heavy stockpot or large flameproof casserole dish, heat butter and 2 tablespoons oil over medium heat. Add onion.
Stir for 5 minutes until soft and translucent but uncolored. Stir in rice and 1 tablespoon thyme. Continue swirling for 1 minute until grains are somewhat glassy.
Stir wine into rice mixture until absorbed. Stir a ladleful (125ml/1/2 cup) of simmering stock into the rice with a wooden spoon until it absorbs.
Add the stock mixture a ladleful at a time, stirring constantly and letting it absorb before adding the next, for 20–30 minutes, or until the rice is cooked but firm to the bite and the risotto is creamy.
Use a big frying pan to heat remaining oil on high. Chicken should be stir-fried for 5 minutes until just starting to brown. Include mushroom and garlic. Cook 2 minutes.
Mix the chicken mixture, parmesan, and leftover thyme into the risotto. Use salt and pepper to serve.
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