If using dried 1 oz dried porcini mushrooms, place them in a small bowl and cover with 1 cup of hot water. Let soak for 15 minutes, then lift out and roughly chop. Strain the soaking liquid through a fine sieve and add it to your broth — this is liquid gold for flavor.

Pour the 6 cups chicken broth low-sodium preferred (plus the 1 oz dried porcini mushrooms soaking liquid if using) into a medium saucepan and bring to a gentle simmer over medium-low heat. Keep it warm on the back burner throughout cooking — adding cold 6 cups chicken broth low-sodium preferred will shock the 1 ½ cups Arborio rice and slow down the cooking process.

In a wide, heavy-bottomed pot or Dutch oven, heat 1 tbsp of unsalted butter and the 2 tbsp olive oil over medium-high heat. Add the sliced cremini or baby bella mushrooms sliced in a single layer. Let them cook undisturbed for 3–4 minutes until golden brown on one side, then stir and cook another 2 minutes. Season with a pinch of kosher salt and ½ tsp black pepper freshly ground, then transfer to a plate and set aside.

Reduce heat to medium. In the same pot, add 1 more tablespoon of unsalted butter. Add the 1 shallots finely diced and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the 4 cloves garlic minced and cook for 1 more minute until fragrant.

Add the 1 ½ cups Arborio rice to the pot and stir to coat every grain in the 3 tbsp unsalted butter and 2 tbsp olive oil. Toast the 1 ½ cups Arborio rice for about 2 minutes, stirring frequently, until the edges of the grains look slightly translucent and you can smell a faint nutty aroma.

Pour in the ½ cup dry white wine such as Pinot Grigio or Sauvignon Blanc and stir constantly until it is fully absorbed by the 1 ½ cups Arborio rice, about 1–2 minutes. This step adds brightness and acidity that balances the richness of the finished dish.

Begin adding the warm 6 cups chicken broth low-sodium preferred one ladle at a time (about ½ cup per addition). Stir frequently — not constantly, but enough to keep the 1 ½ cups Arborio rice moving — and wait until each addition is nearly fully absorbed before adding the next. Adjust heat to maintain a gentle, active simmer throughout. This process takes 18–22 minutes total.

After about 18 minutes, taste the 1 ½ cups Arborio rice. It should be creamy and al dente — tender with just a slight bite in the center. If it needs more time, continue adding 6 cups chicken broth low-sodium preferred one ladle at a time. You may not need all the chicken broth low-sodium preferred, or you may need a splash of water at the end — follow the 1 ½ cups Arborio rice, not the clock.

Remove the pot from the heat. Stir in the remaining 1 tbsp of cold 3 tbsp unsalted butter and all of the grated Parmesan cheese freshly grated. This step — called 'mantecatura' — is what makes risotto luxuriously creamy. Stir vigorously for 1–2 minutes until the risotto looks glossy and flows like slow lava. Taste and adjust 1 tsp kosher salt and ½ tsp black pepper freshly ground.

Fold the sautéed 1 lb cremini or baby bella mushrooms sliced back into the risotto, reserving a few for topping. Serve immediately in warm bowls, topped with the reserved 1 lb cremini or baby bella mushrooms sliced, extra 1 cup Parmesan cheese freshly grated, freshly ground ½ tsp black pepper freshly ground, and chopped fresh parsley chopped if desired. Risotto waits for no one — serve right away!