Porcini Risotto

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1 ounce dried porcini mushrooms

2 1/2 cups boiling water

3 cups chicken stock

Salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 small shallot, minced

1 garlic clove, minced

1 cup arborio rice (7 ounces)

1/4 cup dry white wine

1 small bay leaf

1 tablespoon unsalted butter

1 tablespoon mascarpone

1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)

1 pound fresh porcini or cremini mushrooms, thinly sliced

1 thyme sprig

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