Mushroom risotto

Method

1. Roughly chop the onion and slice the chestnut mushrooms. Heat the oil and the butter in a non-stick medium-size saucepan over a medium heat, then fry the onion and mushrooms for 4-5 minutes until the onion has softened.
2. Remove the leaves from the thyme sprigs and add most of them to the pan. Continue cooking for a further 1 minute. Add the rice and cook, stirring, for 2 minutes.
3. Begin adding the stock, a ladleful at a time, stirring until each ladleful has been absorbed before adding the next. Continue in this way for around 15-18 minutes until all the stock has been added and the rice is cooked and creamy, with a slight bite.
4. Cut the taleggio into small cubes. Stir into the risotto, then serve scattered with extra thyme leaves (optional).