Place dried porcini mushrooms in a bowl with 1 cup boiling water. Soak for 20 mins. Remove mushrooms, chop roughly. Strain liquid and add to your broth in a saucepan. Keep broth simmering.

In a heavy pot, heat 1 tbsp olive oil over medium-high heat. Add sliced fresh mushrooms. Sauté until browned (5-6 mins). Season lightly with salt. Remove mushrooms from pot and set aside.

Reduce heat to medium. Add remaining 1 tbsp olive oil to the pot. Add onions and cook until translucent (3-4 mins). Add garlic and thyme, cook 1 min.

Add Arborio rice. Toast, stirring constantly, for 2 minutes until grains are translucent at edges.

Deglaze with white wine. Stir until wine is fully evaporated.

Begin adding hot broth one ladle at a time, stirring frequently. Wait for liquid to be mostly absorbed before adding the next ladle. Continue for 18-20 minutes until rice is tender but al dente.

Stir the cooked mushrooms (and chopped porcini) back into the rice.

Remove pot from heat. Add cold butter and parmesan cheese. Stir vigorously to create a creamy emulsion. Season with salt/pepper.

Serve immediately, garnished with parsley.