Risotto by chef jean christophe novelli

Ingredients

• 1 ounces Unsalted Butter
• 1 Tablespoon Olive Oil
• 4 ounces Onions, diced
• 2 each Garlic cloves, peeled and chopped
• 6 each Sprigs of fresh thyme
• 11 ounces Arborio Rice
• Sea Salt and freshly ground black pepper
• 1 cup Dry white wine
• 1 pint Strong vegetable or chicken stock-HOT
• 1 Tablespoon Mascarpone
• 1 Tablespoon Parmesan Cheese