Add the butter to a 24cm Signature Round Casserole. Once it starts to foam, add the olive oil, and sauté the onions and garlic with thyme. Cook until the onions are translucent. Add the rice and toast for about 5 minutes to release the starch.

Deglaze with white wine and reduce until fully evaporated before adding the stock. Add warm stock ladle by ladle, stirring continuously over medium heat during the entire cooking time. Repeat until the stock is almost finished. Taste the rice grains to check if they are almost al dente.

Remove it from the heat before the risotto is ready, as it will continue to cook in the casserole. Finish off by adding butter and Parmesan. Without stirring, place the lid on the casserole and allow it to rest for 2-3 minutes to melt in. While you do this, panfry the mushrooms in a Toughened Non-Stick pan until golden brown, in olive oil.

Quickly remove the lid, rapidly stir the risotto to emulsify using a spatula, and then season to taste. It should be smooth and velvety but not too thick. If it is thick, simply add a little more stock as needed and serve immediately with buttery pan-fried wild mushrooms and sage.