- Bring the stock to a simmer in a medium saucepan over high heat. Add the thyme, reduce the heat to low and cover; you want to keep the stock warm over very low heat.
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, around 5 minutes.
- Add the black garlic and chestnut mushrooms and season generously with sea salt and freshly-ground black pepper. Cook, stirring often, until softened, 6 to 8 minutes.
- Add the rice, season with more sea salt and freshly-ground black pepper and cook, stirring constantly, for 2 minutes.
- Add the wine and cook, stirring often, until the pan is almost dry, 1 to 2 mins.
- Add one ladleful of the stock and cook, stirring almost constantly, until the stock is fully absorbed. Add another ladleful of stock and cook, stirring almost constantly, until the stock is fully absorbed. Repeat this process until the rice is cooked; it should be tender but with a slight bite. The whole process should take around 25 to 30 mins. If you run out of stock before the rice is cooked, add one ladleful of hot water at a time, stirring frequently until absorbed, until the rice is cooked to your liking.
- Remove the saucepan from the heat. Add the butter cubes, cheese and parsley and stir well to combine. Cover the saucepan and allow the risotto to sit for 3 minutes before serving. You might be tempted to skip this step but don’t! This is when the risotto becomes deliciously creamy.
- Taste and season with salt and freshly-ground black pepper, if necessary. Enjoy!