Parmesan Risotto with Thyme Mushrooms

finely chop the shallot

mince 1 garlic clove

heat oil and butter  in a skillet

add black pepper, toast for 1 minute

add shallot and garlic, cook until soft

add rice, cook 2 minutes

add broth, 1/2 cup at a time

cook, stirring often while adding broth as each addition is absorbed

repeat for about 20 minutes

meanwhile, prepare the mushrooms

mince the remaining  garlic for the mushrooms

slice the red onion

heat oil until shimmering, add mushrooms, cook for 5 minutes

when mushrooms start to brown, add butter

add red onion, cook for 5 minutes

season with salt and pepper

meanwhile, keep stirring and adding broth to risotto

stir in garlic, cook for 1 minute

add lemon juice and thyme

when risotto is ready, stir in Parmesan

add butter & black pepper, cover, turn off the heat, allow to rest for 2 minutes