Heat stock in a saucepan and keep on a simmer.

Heat butter and 2 tablespoons of oil in a heavy-based frypan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and half the thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy and covered with oil.

Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ½ cup of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. When absorbed continue adding the stock mixture, a half cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ½ cup. This will take 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.

Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the two thirds of the mushroom and all the garlic. Cook for 2 minutes. Add the chicken mixture, Parmesan and remaining thyme to the risotto and combine. Season with salt and pepper. Cook remaining mushroom in a little butter until golden brown.

Serve topped with a small amount of golden brown mushrooms and thinly sliced green portion of the spring onion.