Chop the onions and brown it with vegetable oil.
Add rice to the pan, stir it and fry for a few minutes, then add chopped garlic.
Add mushrooms to the same pan and fry it for 2-4 minutes while stirring.
Add white wine, thyme and give the wine 3-4 minutes to evaporate.
Gradually add water in small doses, stirring and giving
water evaporate. We bring the rice to the state
al dente (it will take about 15 minutes).
Grate cheese finely into a separate plate, add cream, cheese topping and stir.
Take risotto of the heat, knead out the cheese and cream mix and serve in a couple of minutes.
We recommend dribbling a bit of truffle oil on top of risotto and garnish it with greens.