4 cup  Vegetable Stock

4 tbsp  Extra-Virgin Olive Oil , divided

450 g  Cremini Mushrooms

2  Shallots , finely chopped

4  Garlic Cloves , minced or pressed

0.5 cup  Dry White Wine , like Sauvignon Blanc or Pinot Grigio

1 tbsp  Thyme

1 cup  Arborio Rice

Sea Salt , to taste

Ground Black Pepper , to taste