Pour the chicken broth into a small saucepan, and warm it over medium-low heat. Keep it warm while you prepare the risotto.

Warm the butter in a braising dish or wide skillet over medium heat until it melts and turns frothy. Then, working in batches, add the mushrooms to the pan and sauté until tender and fragrant.

Remove the mushrooms from the pan with a slotted spoon, and transfer them to a medium bowl. Set the bowl aside while you prepare the risotto.

Pour the olive oil into the braising dish, and add the shallots and thyme. Fry the shallots until fragrant and softened - about 4 minutes. Stir in the rice, and continue frying in the hot oil until the edges of the rice turn translucent - 3 to 4 minutes further.

Deglaze the pan by pouring in the wine, and then scraping any stuck bits with your spoon. Once the wine has evaporated, stir in ½ cup warm chicken broth. Stirring continuously, continue adding broth to the pan a little at a time as it's absorbed by the rice.

When about a ½ cup of chicken broth remains and the rice is tender and creamy, spoon the sautéed mushrooms back into the pan. Stir in the remaining broth, and then turn off the pan. Stir in the parmesan, and then adjust seasoning with salt.

Serve warm with additional parmesan cheese, if desired. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.