Creamy Arborio rice simmers in warm broth until it turns luxuriously tender, taking on that classic risotto texture where each spoonful flows slowly and coats the back of the spoon. Deeply browned cremini mushrooms bring an earthy, savory depth, while fresh thyme and a generous handful of finely grated Parmesan stir in right at the end for a rich, nutty finish. A splash of dry white wine deglazes the pan before the broth-building begins, layering in brightness that balances all that buttery richness. Finished with a scatter of fresh parsley and extra Parmesan at the table, this one turns a weeknight into something worth slowing down for. It's a comforting, spoon-tender dish that fits neatly into a gluten free dinner rotation without asking you to give up any of that classic risotto indulgence.
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Pour the chicken broth into a large saucepan and set over medium-low heat until steaming and just below a simmer. Keep warm throughout cooking.
Heat 1 tbsp of the butter and the olive oil in a large skillet or wide Dutch oven over medium-high heat until the butter is melted and the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown, then stir and cook 2–3 minutes more until the mushrooms are browned all over and any released liquid has evaporated. Season with salt and pepper, then transfer to a plate and set aside.
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