1.5 Tbsp olive oil
150 g onions, finely diced
5  garlic cloves, crushed
400 g risotto rice
80 g white wine
1000 g chicken stock, hot
200-300 g cooked chicken, cut into 2-3 cm pieces
1 Tbsp fresh thyme, leaves only
200 g mushrooms, finely sliced
20 g dried porcini mushrooms, soaked in boiling water, drained
100 g Parmesan, grated
  salt, as needed
  black pepper, as needed

To serve
  Parmesan, as needed, grated
  extra virgin olive oil, as needed