Place the dried porcini in a small bowl, cover with hot water, and let soak for 20-30 minutes until plump and fragrant. Strain, reserving the soaking liquid, and chop the mushrooms finely.
In a large pan, heat the olive oil over medium heat. Add the finely chopped shallots and minced garlic, sauté until translucent and fragrant, about 2 minutes. The shallots should look glossy and smell sweet.
Add the sliced fresh cremini mushrooms to the pan. Cook until they release their moisture and turn golden, about 5-7 minutes. You should hear a gentle sizzling, and the mushrooms will become tender and browned.
Stir in the chopped rehydrated porcini mushrooms and cook for another 2 minutes, coating everything in the aromatic oil. The mixture should smell earthy and smoky.
Add the arborio rice to the pan, stirring constantly for 1-2 minutes until the edges become slightly translucent and you smell a nutty aroma. This toasts the rice and builds flavor.
Deglaze the pan with the white wine, stirring until it mostly evaporates and the rice absorbs the alcohol, about 1 minute. The mixture should bubble gently and smell bright and slightly tangy.
Begin adding warm vegetable broth, one ladleful at a time, along with the reserved porcini soaking liquid (strain to remove grit). Stir constantly, allowing each addition to absorb fully before adding the next. Continue this process for about 20-25 minutes, until the rice is tender but still has a slight bite and the mixture is creamy.
Once the rice reaches the perfect creamy and al dente consistency, turn off the heat. Stir in freshly grated Parmesan cheese and a small knob of butter if using. Season with salt and freshly ground pepper to taste. The risotto should be velvety and glossy.
Let the risotto rest for 2 minutes to settle and develop its flavors. Then, spoon into warm bowls, garnish with additional herbs or cheese if desired, and serve immediately. Enjoy the rich, earthy layers of flavor in every bite!
