Clean and slice the mushrooms. In a large pan, heat olive oil over medium-high heat and sauté the mushrooms with minced garlic and half of the thyme until golden brown. Set aside.

In a heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. Add the finely diced shallot and sweat until translucent, about 3 minutes.

Add the Arborio rice to the pot and toast for 2 minutes, stirring frequently until the edges become slightly translucent.

Pour in the dry white wine to deglaze the pot, stirring constantly until the liquid is fully absorbed by the rice.

Begin adding the hot broth one ladle at a time. Stir continuously and allow the rice to absorb the liquid before adding the next ladle. Continue this process for about 15-20 minutes until the rice is al dente.

Remove the pot from the heat. Fold in the cooked mushrooms, remaining butter, grated Parmesan cheese, black pepper, and the rest of the thyme. Stir vigorously to create a creamy texture.

Serve immediately in warm bowls, garnished with extra grated Parmesan and a sprig of fresh thyme.