In a very hot pan, heat the olive oil, and add the mushrooms and thyme. Cook for 1 minute, toss them, then add the garlic and a pinch of salt.
Cook for 2 or 3 more minutes, taste them to make sure they're cooked through. Add some parsley, a pinch of chili powder, a squeeze of lemon juice, and some pepper. Toss about another minute more, and remove from the heat.
Finely chop half the cooked mushroom mixture. Add the chopped half to the basic risotto recipe at step 8 (the same time you add liquid or stock).
Add the other half of the mushroom mixture at step 12 (with the butter and cheese at the very end).