Put the dried mushrooms in a cup and cover with warm water. Set aside. In a saute pan, heat the oil over high heat, season, and add the mushrooms, in batches if necessary to ensure they do not overwhelm the pan. Do not stir, and keep over heat until browned, then stir, and ensure even browning, until mushrooms are soft and have released some of their liquid. For the final batch, add the soaked dried mushrooms, alone, brown, and add garlic and thyme. Saute over medium heat until garlic is soft, deglaze with stock and cook a minute to concentrate, then store in a separate container. Then, in a large, heavy stockpot, heat olive oil and season. Add onion, carrot and celery and sweat. Once some of their liquid is released, add the minced garlic. Then, add the arborio rice, and stir over medium to medium high heat, until grains are evenly coated with oil and are starting to look translucent. Add 1 cup of wine and stir to combine. Continue stirring, now, until the risotto is finished. Once the liquid has absorbed into the rice, add a cup of the simmering stock and stir until it evaporates. Always ensure that some liquid remains in the pan to ensure the rice cooks evenly. When the rice is about halfway done, still crunchy but chewable, add the cooked fresh mushrooms, all at once. Continue stirring and adding stock until the rice is creamy and chewy without being crunchy - the whole should be slightly loose, definitely not a thick paste, so adjust the stock to ensure consistency. Take off heat, and add the reserved dried mushroom/garlic mixture, stir to combine, and cover for five minutes before serving. Adjust seasonings and serve.