In a large sauce pan, heat olive oil over medium heat and sauté onion and garlic for 2 minutes, add mushrooms and thyme and cook 5 minutes.
Add rice, sea salt and freshly ground pepper to taste and wine and 1 cup of the broth and cook, stirring often until the liquid is absorbed, continue adding broth 1 cup at a time, add another cup as soon as it is absorbed.
The rice should be tender, it should take 20 minutes to allow all of the broth to be absorbed. Stir in Parmigiano-Reggiano and serve.