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1
Soak the dried porcini in a bowl with 3/4 cup hot water for 30 minutes.
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2
Remove the mushrooms with a slotted spoon, chop them finely, and set them aside in a small bowl.
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3
Strain the soaking liquid through a coffee filter to remove any grit.
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4
(You should have a generous 1/3 cup liquid).
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5
Bring the stock to a full boil with the thyme, sage, bay leaves and mushroom soaking liquid in a medium saucepan, reduce the heat, and keep it at a bare simmer.
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6
Heat the olive oil in a heavy 2 to 3-quart saucepan, and cook the leeks and garlic over moderate heat, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes.
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7
Add the fresh mushrooms and the anchovies, and cook, stirring constantly, for 5 minutes, or until the mushrooms are softened (reduce the heat slightly if the mushrooms begin to stick).
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8
Stir in the rice and cook, stirring constantly, for 2 minutes.
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9
Add the wine, and cook, stirring constantly, until the wine is absorbed, about 1 minute.
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10
Stir in the chopped dried mushrooms.
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11
Remove the herb sprigs from the stock with a slotted spoon or tongs.
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12
Add about 1/2 cup simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed.
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13
Continue adding stock, about 1/2 cup at a time, and cook, stirring constantly and letting each addition be absorbed before adding the next, until the rice is al dente, 20 to 25 minutes; season with salt and pepper about halfway through the cooking.
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14
Remove the pan from the heat and stir in the butter, Parmigiano-Reggiano, and salt and pepper to taste.
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15
Garnish risotto with the additional thyme and sage sprigs and serve immediately.
