Dried porcini and fresh cremini come together here for deep, earthy mushroom flavor in every bite, while a slow ladle-by-ladle addition of warm broth coaxes the Arborio rice into that signature creamy, al dente texture. A splash of dry white wine and a good hit of fresh thyme brighten things up before Parmesan gets stirred in at the end, giving the whole pot a rich, savory finish. Browning the cremini separately and folding them back in near the end keeps their texture intact instead of letting them turn mushy, so you get distinct bites of mushroom throughout instead of a muddy blend. It's a comforting, restaurant-worthy dish that comes together in one pan, finished with extra Parmesan and a scatter of parsley for a little freshness on top. This risotto is a great fit for a gluten free table, no special swaps to think about while you're cooking, just steady stirring and good broth.
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Place the dried porcini mushrooms in a small bowl and pour 1 cup of boiling water over them. Let steep for 15 minutes, until softened. Lift the mushrooms out, roughly chop them, and set aside. Pour the soaking liquid slowly into the saucepan with the chicken broth, leaving behind any grit at the bottom of the bowl. Warm the combined broth mixture over low heat until steaming; keep it warm throughout cooking.
Heat 1 tbsp of the butter and the olive oil in a 12-inch wide skillet or straight-sided sauté pan over medium-high heat until the butter is melted and the foam subsides. Add the cremini mushrooms in a single layer and cook undisturbed for 3–4 minutes, until deeply browned on the underside. Stir and continue cooking for 2–3 minutes more, until the mushrooms are golden and any released liquid has evaporated. Season with salt and pepper, then transfer to a plate and set aside.
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