A batch of creamy risotto is simpler than you might think, and makes use of any variety of mushrooms.
Set a large saucepan or Dutch oven over medium-high heat and add a drizzle of oil and half the butter.
When the foaming subsides, add the onion and cook for 3-4 minutes, until soft.
Add the mushrooms and rosemary or thyme and cook, stirring often, until the mushrooms soften, the excess moisture cooks off and the mushrooms begin to brown.
Add the rice and stir around the pot for a minute or two to coat the grains with some of the butter and oil.
Continue to toast the rice for a minute or two.
Add a splash of wine and cook until it evaporates, then start adding the stock about half a cup at a time, stirring often and cooking until the moisture is absorbed and your spoon leaves a trail on the bottom of the pan.
Continue adding stock, stirring often (it doesn’t have to be constant), until all the stock is added and the rice grains are tender, but still slightly firm in the middle.
Finish with the remaining butter and a good grating of Parmesan cheese.
Season with salt and pepper if it needs it, and serve immediately, topped with extra Parmesan cheese.