Heat the olive oil in a large pan over medium heat.

Add the chopped mushrooms and sea salt; cook until the mushrooms are tender and have released their moisture.

Stir in the chopped onion and cook until translucent, then add the garlic and thyme; cook for another minute.

Add the Arborio rice and stir to coat the grains.

Pour in the white wine and stir until it is mostly absorbed.

Gradually add the warmed vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.

Once the rice is creamy and al dente, remove from heat and stir in the grated cheese.

Season with freshly ground black pepper and additional salt if needed.

Garnish with chopped fresh parsley before serving.