Mushroom Risotto

Soak mushrooms in a bowl with approximately 400 ml (approximately 13 1/2 ounces) of cold water for about 15 minutes.

Meanwhile, boil broth once in a pot and keep warm over low heat. Peel onion and chop finely. Pluck thyme leaves from the stems and finely chop.

Drain soaking water from mushrooms through a sieve and add to broth. Rinse mushrooms and chop.

Heat 2 tablespoons butter and oil in a saucepan. Saute onions in the saucepan until translucent, add rice, mushrooms and thyme and cook for 1-2 minutes until rice looks translucent. Then deglaze the saucepan with white wine and add 1-2 cups broth. Let simmer, stirring constantly, let rice absorb broth, then add more. Continue this process for about 17 minutes until rice is tender but still is al dente. Then stir in 40 grams (approximately 1 1/2 ounces) Parmesan and remaining butter and season with salt, pepper and lemon juice.