Soak the dried porcini in the boiling water for 30min. Drain, reserving 3/4 cup of the soaking liquid. Chop the mushrooms and set aside.
In a medium-size skillet, heat the oil over medium heat. Add the shallots and garlic and cook until fragrant and slightly softened, about 1 minute.
Warm stock in a separate pan
Add the rice, stirring to coat it with oil. Add the wine, cook 2 mins. Stir in all the mushrooms, thyme, and salt: Add stock 1/2 cup at a time cooking between additions and stirring. This should take 30-40 minutes or until all liquid is absorbed.
About 5 minutes before the risotto is finished, stir in the cheese, parsley and some butter. Season with pepper. To serve, spoon the risotto into shallow bowls and serve hot.