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Wild Mushroom Risotto

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Ingredients

1/2 cup dried porcini mushrooms (about 1/2 ounce)

1/2 cup boiling water

1 1/2 cups water

2 (14 1/2-ounce) cans vegetable broth

2 teaspoons olive oil

2 garlic cloves, minced

2 1/2 cups sliced shiitake mushroom caps (about 6 ounces)

2 teaspoons dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound uncooked Arborio rice or other short-grain rice (about 2 1/2 cups)

1/2 cup dry sherry

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