1. Heat the broth over low heat.

2. In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft.

3. Put the mushrooms and the liquid in a bowl and set aside.

4. Add the remaining 1 tablespoons oil to skillet, and cook the onions for 1 minute.

5. Stir in the rice,coating it with oil, about 2 minutes.

6. When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.

7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.

8. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.

9. Remove from heat, and stir in mushrooms with their liquid, butter, thyme, and parmesan. Season with salt and pepper to taste.