This creamy risotto layers earthy dried porcini with a hearty mix of fresh wild mushrooms, all browned deep golden for maximum flavor before folding into slow-simmered Arborio rice. Ladle by ladle, the rice soaks up warm vegetable broth until it turns luxuriously tender and just barely al dente at the center, no cream required to get that glossy, spoon-coating texture. Nutritional yeast adds a savory, almost cheesy depth, while fresh thyme and garlic keep the aroma bright against all that mushroom richness. A finish of melted butter stirred in vigorously is what pushes this into true restaurant-style territory, and a scattering of fresh parsley brightens every bowl. It's a satisfying, plant-forward main that fits beautifully into a vegetarian spread, whether served as the centerpiece or alongside a simple green salad.
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Combine the vegetable broth and dried porcini mushrooms in a large saucepan over medium heat until the broth is hot and the mushrooms have softened, about 10 minutes. Remove the porcini with a slotted spoon, roughly chop them, and set aside. Keep the broth warm over the lowest heat setting.
Heat 2 tbsp of the olive oil in a 12-inch wide skillet or sauté pan over medium-high heat until shimmering. Add the fresh mushrooms in a single layer and cook undisturbed for 3–4 minutes until the undersides are deep golden brown, then stir and cook for another 2–3 minutes 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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