Clean mushrooms and cut into pieces. Grate half of Parmesan,
the other part grate coarsely. Cut arugula coarsely. Boil soup, sauté rice in 2 tbsp. oil with stirring and bring to a boil with the wine and 1/3 of the soup.
Boil rice, stirring constantly, until the liquid has evaporated. Then douse with the rest of soup. While stirring the rice boil until al dente. Add the grated
Parmesan and 2 tbsp. butter while stirring. Season with salt and pepper and let rest covered briefly.
Sear mushrooms in 2 tbsp. oil, pressing the peeled garlic and season with salt, pepper and thyme. Fold in mushrooms and arugula.
Serve sprinkled with the remaining Parmesan.