1. In a medium non-stick pan, heat the olive oil and 1 tablespoon of butter. Add the mushrooms and cook until tender. Add 1/4 cup of wine. Reduce the heat to very low and continue cooking for 5 minutes. Remove from heat and set aside.
2. Heat 3 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook until tender, without browning. Add the garlic and cook until tender, about 1 or 2 minutes. Add the rice and cook, stirring, for 2 or 3 minutes. Add the remaining 1/4 cup of wine and stir until the liquid is absorbed. Add the chicken broth, 1/2 cup at a time, stirring constantly. Each time the broth is absorbed, add the next amount.
3. When it’s almost ready, add the thyme, mushrooms, and parsley. Add broth, continuing to stir, until the rice is cooked, creamy, but still al dente.
4. Remove from heat. Add the parmesan, remaining butter, salt, and pepper.