Mushroom Risotto

 

To serve:

Bring the stock to the boil.

Add the cream of mushroom soup and lower the heat to keep at a low simmer.

In a separate large saucepan, heat the butter and add the onion and garlic. Fry for 2 minutes.

Add the mushrooms and fry for about 3 minutes until the mushrooms starts to brown. Add the thyme.

Add the rice and stir to coat the grains with butter. Add the wine and cook until dry.

Start adding the hot stock ladle by ladle, stirring continuously until it has all been absorbed.

Add the Parmesan and cream cheese or mushroom sauce and stir through.

Season to taste.

To serve:
Serve immediately and sprinkle with thyme and extra Parmesan.