Soak the Porcini: Place dried porcini mushrooms in a small bowl and cover with warm water. Let them soak for about 30 minutes to rehydrate. Once they're soft, drain (reserving the soaking liquid) and roughly chop them. Strain the soaking liquid through a fine sieve or coffee filter to remove any grit and set aside.

Sauté Shallots and Mushrooms: In a large pan, heat the olive oil over medium heat. Add the shallots or onion and sauté until translucent, about 2-3 minutes. Add the rehydrated porcini mushrooms and cook for an additional 2 minutes.

Toast the Rice: Add the Arborio rice to the pan, stirring to coat each grain with oil. Toast the rice until it becomes slightly translucent, about 1-2 minutes.

Deglaze with Wine: Pour in the white wine and stir until it has been fully absorbed by the rice.

Cook the Risotto: Start adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding more broth. After the first or second ladle, also add the reserved mushroom soaking liquid for extra flavor.

Season: Add thyme, salt, and pepper as you continue to add broth and stir.

Continue Cooking: Continue adding broth and stirring the rice for about 18-20 minutes, or until the rice is al dente and the mixture is creamy.

Finish with Butter and Cheese: Remove the pan from heat. Stir in the butter and grated Parmesan cheese until well combined and creamy.

Rest: Let the risotto sit for a couple of minutes to settle and thicken

Garnish and Serve: Garnish with fresh parsley and an additional sprinkle of Parmesan cheese. Serve immediately.