Bring the chicken broth to a boil and keep it at a constant temperature. Pull the leaves from the thyme sprig.
Melt the butter in a deep saucepan and add the onion and garlic. Do not toast. Afterwards, add the thyme, then add the rice and turn the heat down to a minimum. Add salt and stir to mix well.
Place half of the red wine in the rice mix, increasing the heat. Keep stirring until completely absorbed. Add half the broth and cook over high heat, stirring constantly. When the broth is absorbed, pour the remaining wine.
Finally, pour the remaining broth and cook the rice. Add more water if necessary - any kind of rice absorbs different amounts of liquid.
Stir half of the Parmesan cheese with risotto, and use the rest to garnish the dish.
If you are in hurry, try to make the risotto with a rice cooker that has the risotto settings.