Add the mushrooms to a large pot on the stove. Turn the heat to medium and cook until the water releases from the mushrooms and all the excess moisture evaporates, about 4 to 5 minutes. Once the water evaporates from the pot, add 1 tablespoon extra virgin olive oil and sauté for 3 minutes until the mushrooms turn golden brown.

Add the onion and sauté for 3 to 4 minutes. Add the garlic and thyme and sauté for 1 minute until fragrant. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.

Add the rice to the pot and cook, stirring often, for 1 minute.

Add warm vegetable stock in ladleful increments, stirring after each addition and adding more liquid once the rice absorbs what’s in the pot. Stir occasionally, but not constantly. You may need to adjust the heat between medium and medium-low to prevent the risotto from sticking.

After 20 to 25 minutes, the rice should be tender and the liquid creamy. You may need 4 to 5 cups of liquid, give or take. Taste and add more salt and pepper.

Turn the heat to low. Add the grated Manchego cheese and stir to incorporate. Continue stirring until the cheese melts completely. Simmer for 2 to 3 minutes. Turn off the heat. Taste and season, and let the risotto stand for 5 minutes.

Transfer the risotto to a large serving bowl and finish with fresh chives. Enjoy!