This creamy risotto is built the slow way, with Arborio rice simmered ladleful by ladleful in a rich, mushroom-infused broth until every grain turns glossy and tender. Earthy dried porcini and deeply browned cremini mushrooms give it that unmistakable savory depth, while a splash of white wine and a good handful of Parmesan round it into something velvety and comforting. Fresh thyme and a scattering of parsley keep the finished bowl bright, so it never feels heavy despite how luxurious it tastes. It's the kind of dish that rewards patience — stir, sip broth, repeat — until you land on that perfect, just-al-dente texture. Naturally suited to a gluten free table, it's an easy pick when you want something cozy and restaurant-worthy without any special hunting for ingredients. Serve it hot, straight from the pot, with extra cheese on top.
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Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let soak for 15 minutes, until softened. Lift the mushrooms out with a fork, roughly chop them, and set aside. Pour the soaking liquid slowly into the pot of chicken broth, leaving behind any grit at the bottom of the bowl. Warm the combined broth mixture over low heat until steaming, then keep it warm on the lowest setting.
In a large heavy-bottomed pot or Dutch oven, melt 1 tbsp of the butter with the olive oil over medium-high heat. 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 a pinch of salt and pepper, then transfer to a plate and set aside.
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