Prepare the Mushroom Infused Stock: Place the Dried Porcini Mushrooms in a heatproof bowl. Pour the Boiling Water over them and let them rehydrate for 20 minutes. While they rehydrate, set up a fine-mesh sieve over a saucepan. Once rehydrated, carefully pour the mushroom rehydration liquid through the sieve into the saucepan, reserving the rehydrated porcini. Chop the rehydrated porcini finely. Add the High-Quality Vegetable Stock, Bay Leaf, and Fresh Thyme to the saucepan. Place the saucepan over low heat and gently simmer, keeping the stock warm while you prepare the rest of the risotto.