In a heated pan with butter, sauté the chopped mushrooms, chopped garlic, and thyme.
Cook until they are nicely browned, and when they are almost done, season with salt.
Remove to a plate.
For the Risotto:
In a bowl, add the dried mushrooms, pour in hot water, and let them soften.
In the same pan, add 50g butter, grated garlic and thyme, sauté for 30 seconds, add the rice, sauté for 2 minutes, add the drained mushrooms, pour in the white wine, mix and gradually pour in the water or broth until incorporated.
Finally, add salt and pepper to taste, hard cheese, and chopped herbs.
We serve risotto with the sautéed mushrooms and greens.
