Mushroom Risotto

I've been meaning to make this over here. Maybe if I post it, it will help me to get a move on. Here's my favourite version as I used to make it in New Zealand:

Ingredients:
(for one, as usual)

Half a cup of rice
(Arborio would be best, I'm sure, but long grain white will work if you cook this for long enough.)
3-4 swiss brown mushrooms
(They're sweetest, though white or portabello or a mixture will give you something yummy, too.)
Feta cheese
Half an onion
Small amount of oil
Thyme
Pepper
Salt

Instructions:

Chop the onion into small pieces and add to a saucepan (not a frying pan) with the oil. Add a largeish pinch of thyme. Slice the mushrooms and add to the saucepan after the onions are just starting to go clear. Don't be afraid to use extra mushroom. Cook the mushrooms until they have gone limp, then add the rice.

Leave the rice in the saucepan for a bit until at least some of it is starting to go clear-ish. Now you must add water slowly, bringing it to the boil each time you add a little more and then not adding any more water until you are about to need it to stop the rice from sticking to the bottom of the pan. The rice will taste the way the water it was cooked in tastes. You want the rice to taste like mushroom and onion and thyme, not like a weak watery mixture that had a little bit of mushroom and onion and thyme in it. So go slowly.

When the rice is well cooked (i.e. completely soft and starting to stick together -- this can take a while, especially with long grain, but it will happen, trust me), take it off the element and add some chopped feta cheese. Stir it into the rice mixture until it has all melted. Now add salt and pepper to taste. You now have something which looks like mulched paper, but tastes like mushrooms at their best, all sweet and nutty. If the disparity between looks and taste bothers you, I suggest using parsley as a garnish. However, by this stage, I'm usually hungry enough to just eat it. It's very filling and works well with carrot sticks.