Silky Arborio rice simmers with a double dose of umami from earthy cremini mushrooms and rehydrated dried porcini, their soaking liquid stirred right back into the pot for extra depth. A splash of white wine and a good pour of broth build a rich, savory base, while garlic, onion, and fresh thyme round out the flavor before the Instant Pot works its magic under pressure. Finished with a fold of butter and freshly grated Parmesan, the rice turns lusciously creamy without a single extra stirring session at the stove. A scatter of fresh parsley at the end brightens the whole bowl and makes it feel restaurant-worthy. This creamy, deeply savory risotto is a comforting, satisfying dinner that fits neatly into a gluten free routine, no special equipment or hours of babysitting required.
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Place the dried porcini mushrooms in a small heatproof bowl and pour the boiling water over them. Let steep for 10 minutes, until the mushrooms are fully softened. Lift the mushrooms out, squeeze gently, and roughly chop them. Pour the soaking liquid through a fine-mesh strainer into a measuring cup, leaving any grit behind; set both the chopped mushrooms and the strained liquid aside.
Set the Instant Pot to Sauté (Normal). Add 1 tbsp of the butter and the olive oil. Once the butter is melted and the foam subsides, add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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