Mushroom-Thyme Risotto | Paula Deen

Ingredients

• 2 tablespoons unsalted butter, divided
• 1 (8-ounce) package fresh cremini mushrooms, sliced
• 1¼ teaspoons Kosher salt, divided
• ¾ teaspoon ground black pepper, divided
• 2 cups chopped sweet onion (about 1 large onion)
• 1 cup short-grain rice
• 1 cup dry white wine
• 4 cups hot chicken stock
• 1 cup shredded sharp white cheddar cheese,
• 2 teaspoons minced fresh thyme,
• shredded sharp white cheddar cheese, optional, for garnish
• minced fresh thyme, optional, for garnish