Start by preheating your oven to 180°C fan forced, which sets the stage for even baking. Begin with boiling the 2 cups chicken stock and 2½ cups water, then dissolve the 35g packet of French onion simmer soup mix into it and keep it warm. This step infuses the base with rich flavors that will soak into the rice.

Next, use half of the ½ cup olive oil to caramelize the 2 medium thinly sliced onions over medium-low heat for about 10 minutes until they turn golden and sweet. In the remaining oil, cook the 300g sliced button mushrooms and 1 tablespoon thyme leaves until browned, adding that earthy depth. Return the onions to the pan, pour in the ¾ cup white wine, and simmer until it’s reduced by half for a concentrated taste.

Stir in the 1½ cups arborio rice and cook briefly to coat it well. Pour in the warm stock mixture, cover, and bake for 20-25 minutes until the rice is tender but still moist. For best results, stir in half the 1 cup grated parmesan at this point. Make shallow holes in the risotto and carefully crack the 5 medium or 6 small eggs into each one, then cover and bake for another 8 minutes until the eggs are set.

1-First, prepare all ingredients as described for smooth cooking.

2-Sauté onions slowly to build flavor.

3-Add mushrooms and thyme for added texture.

4-Combine with wine and rice before baking.

5-Bake and add eggs at the end for a creamy finish.