Once rice is golden in color, add the wine. Reduce heat to medium-low and cook until the wine has almost fully absorbed into the rice, stirring regularly. Sprinkle with salt, pepper, and thyme.
Add 1 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1 cup at a time, stirring regularly, until the liquid is absorbed and the rice is al dente, about 20 to 30 minutes.
Season again with salt and pepper to taste (if needed) and garnish with parmesan cheese. Serve immediately.