Mushroom Risotto

Name: Mushroom Risotto
Ingredients: 2 (.35-ounce) packages dried porcini mushrooms; About 5 cups veal or beef stock (preferably homemade); 8 sprigs of fresh thyme plus additional for garnish; 4 sprigs of fresh sage plus additional for garnish; 2 bay leaves; 1/4 cup olive oil; 3 large leeks (white and pale green part only) quartered lengthwise, sliced thin and washed thoroughly (about 2 cups); 2 garlic cloves, minced; 3/4 pound thinly sliced cremini or portobello mushrooms (about 3 cups); 2 anchovies, drained and mashed to a paste; 1 1/4 cups superfino rice; 1/2 cup dry red wine; 3 tablespoons unsalted butter, softened; 1/3 cup freshly grated Parmigiano-Reggiano; Salt and pepper