Heat the olive oil in a large frying pan over medium heat. Add the mushrooms and cook them until golden brown. Remove them from the pan and set aside.
Add the butter to the same pan and sauté the onion and garlic until soft and translucent. Add the risotto rice and cook briefly until the grains become translucent.
Pour in the alcohol-free white wine and let it simmer until the wine is almost completely absorbed by the rice. Then add a ladle of warm broth to the risotto and stir regularly until the broth is absorbed. Repeat this process, little by little, until the rice is cooked and creamy (about 18-20 minutes).
Add the sautéed mushrooms, grated Parmesan cheese, and thyme to the risotto. Stir well and season with salt and pepper. Let the risotto rest for a few minutes before serving.
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