Rinse and thinly slice mushrooms.
Peel and mince shallot and garlic. Heat butter in a pan and cook shallots and garlic. Add rice and mushrooms, sauté briefly and deglaze with wine. Stir until wine is fully absorbed. Add a little broth and stir until fully absorbed. Add a little more broth and repeat until all broth has been absorbed, giving rice a creamy consistency.
Rinse and chop mixed mushrooms. Heat 2 tablespoons oil in a pan and cook mushrooms. Season with salt, pepper and thyme.
Fold parmesan into risotto and season with salt and pepper. Put onto warmed plates, garnish with fried mushrooms and serve.