Creamy Mushroom Risotto

350 g cremini mushroom, sliced

1 yellow onion, finely chopped

2 garlic, minced

10 ml thyme, leaves only, plus more for garnish

60 g unsalted butter, divided, 30g for sautéing and 30g for finishing

60 g parmesan cheese, finely grated

350 g arborio rice

1 L chicken stock, kept warm

120 ml dry white wine

30 ml olive oil

5 ml kosher salt, to taste

2 ml black pepper, freshly ground