In a heavy saucepan, heat butter over medium-high heat. Add the shallots and garlic; cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice, and cook, stirring constantly, until the grains are opaque, about 1 minutes. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add ¾ cup of the chicken stock, the salt and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding the stock ½ cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 2 0 minutes. Stir in the cream, the Parmesan cheese and the parsley. Mix well. Yield: 4 servings.