Step 1

Heat a large skillet over medium heat and add the butter.

Step 2

Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.

Step 3

Add the lemon juice, thyme and salt and pepper.

Step 4

Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces).

Step 5

Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it's coated and move it around the pan for about 1 minute.

Step 6

Stir in the mushrooms.

Step 7

Add the hot chicken stock (or vegetable stock) about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup.

Step 8

Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout.

Step 9

Serve immediately with shaved Parmesan cheese and freshly chopped thyme or parsley.