Preheat your oven to 160 C
Wash pat dry and slice all mushrooms Put them into a bowl along with a pinch of salt, pepper, the garlic, thyme and coat with olive oil. Transfer to baking tray and roast in oven for 20 /25 mins until the start to crisp up
Meanwhile melt the butter in a medium sized sauce pan. When it begins to foam up add the sliced onion, garlic, salt & pepper plus the sticks of thyme and sweat on a low heat until the onions are slightly translucent and soft 5/6 mins
Pour in the rice with a pinch more salt and stir around so to coat the grains with the butter onion mix, keep stirring for about 2 mins. Then turn the heat up to medium and pour in the glass of wine along with the nutmeg & or porcini dust.
When the wine is absorbed, reduce the heat and begin to add the hot chicken or vegetable stock one ladle at a time. Stirring continuously letting the rice fully absorb the liquid before adding the next ladle. Continue in this manner until the rice is soft and runs fluidly off a wooden spoon NOTE: You may not use all the liquid this depends on how much care you take when adding each ladle..... the slower lower heat the better.
The end product should not be thick and stodgy it should have a smooth, soft-ish almost nutty consistency. When you are happy with the consistency stir in the lemon juice and most of the grated parmesan, check the seasoning and adjust to your taste
At this stage the mushrooms should be crisp and ready. Stir in half of mushrooms into finished risotto.
To serve spoon some rice on a plate or pasta bowl and arrange the remaining mushrooms on top finish with more grated parmesan, fresh parsley and a drizzle of truffle/ olive oil