Mushroom Risotto Recipe

Name: Mushroom Risotto Recipe
Ingredients: 8 cups low-sodium homemade or store-bought low sodium chicken stock; 1 ounce dried porcini mushrooms, cleaned; 2 tablespoons olive oil; 1/2 pound button mushrooms, thinly sliced; 1/2 pound baby bella (cremini) mushrooms, thinly sliced; Kosher salt and freshly ground black pepper; 1 large shallot, diced (about 1/2 cup); 2 medium garlic cloves, minced (about 2 teaspoons); 2 tablespoons fresh thyme, chopped; 2 tablespoon butter; 2 cups Arborio rice; 1/2 cup dry white wine; 2 bay leaves; 2/3 cup fresh Parmesan cheese, grated; Fresh Italian parsley, for garnish (optional)