Working in batches, add 2 tablespoons of the butter to a large skillet set over medium-high heat and when it has melted add 1/4 the mushrooms. Sauté the mushrooms until tender and beginning to caramelize, 3 to 4 minutes. Transfer mushrooms to a paper towel-lined plate and repeat with the three remaining batches of butter and mushrooms.

Transfer the cooked mushrooms to a bowl, stir in the fresh thyme leaves. Reserve the mushrooms for later.

Add the chicken broth to a saucepan set over medium-high heat and bring to a boil, then reduce the heat to low and simmer on a back burner to keep warm.

Melt the remaining 1-1/2 tablespoons butter with olive oil in heavy large saucepan set over medium-low heat. Add shallots and sprinkle with salt, and sauté until soft, then add the garlic and cook for 30-seconds, until fragrant.  Push the onion/garlic mixture to the side of the pan and add the rice. Increase the heat to medium. Stir the rice until the grain edges begin to look translucent, 3 to 4 minutes.

Pour the white wine in the pan and stir until absorbed, about 1or 2 minutes.  Add 3/4 cup of the warm chicken broth and stir frequently but not continually, until the broth is almost absorbed.  Continue adding portions of broth at 3/4 cups at a time, give it a stir occasionally to keep the rice from sticking to the bottom, until each portion of broth is almost absorbed before adding the next portion. When the risotto is creamy and the rice grains are tender but still al-dente give the risotto a final stirring and gently stir in the sautéed mushrooms and allow to reheat.

Scoop into individual serving dishes and garnish cheese shards or gratings and snipped chives.