Porcini Mushroom Risotto

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5 ounces dried porcini mushrooms

2 cups boiling water

7 cups fat-free, less-sodium chicken broth

2 tablespoons butter

2 tablespoons olive oil

1 cup chopped onion

4 garlic cloves, minced

2 cups uncooked Arborio rice or other medium-grain rice

1 cup dry white wine

1 teaspoon dried thyme

1 bay leaf

1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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