Wild Mushroom Risotto - Tom Flavin

Ingredients

• 4 1/2 cups chicken stock
• 2 teaspoons butter
• 1 cup finely chopped onion or shallot
• 1 cup arborio rice
• 1 sprig fresh thyme chopped fine
• 1 sprig fresh rosemary chopped fine
• 1 bay leaf
• 2 teaspoons olive oil
• 200gr assorted wild mushrooms (oyster, stemmed portobello and stemmed shiitake), sliced
• 1 garlic clove, minced
• 2 tablespoons chopped fresh Italian parsley
• 30gr diced butter (room temperature)
• 30gr grated parmesan