In a small bowl, combine the dried porcini mushrooms and the warm water. Let soak for about 15 minutes. Squeeze the excess water from the mushrooms, saving the water. Chop the porcinis and set aside.

Combine the mushroom water and chicken broth in a small sauce pan on the stove. Keep warm over medium-low heat.

In a large skillet over medium heat, add 1/2 tablespoon of the butter, 1 tablespoon of the olive oil, 1/4 teaspoon of the thyme and the garlic. Sauté for about 1 minute until fragrant. Add the chopped mixed mushrooms (not the porcinis) and sauté for about 10 minutes, only stirring once or twice until the mushrooms start to caramelize. Set aside.

In a large stock pot or dutch oven, add the remaining 1 tablespoon of butter, 1 tablespoon of olive oil and the bay leaf over medium-high heat.

Add the squash, onions, chopped porcini mushrooms and 1/2 teaspoon of the wild porcini sea salt. Cook for about 7 minutes until the squash starts to become tender.

Add the rice to the pot and stir "toasting" the rice for about 2 minutes.

Add the wine to the pot next and cook until it evaporates.

Ladle the broth that's been keeping warm into the pot until it covers the top of the rice. Lower the heat to medium. Let the mixture cook, stirring occasionally until the broth starts to drop below the top of the rice. Add more broth to cover the top and repeat until all the broth is gone, stirring as you go. With the last ladle of broth, add the cooked mixed mushroom mixture to the pot and stir.

Once all the broth is absorbed by the rice, remove from the heat and add the remaining thyme, the sage, the parmesan cheese, black pepper and more wild porcini sea salt to taste.

Serve immediately garnishing with thyme, sage and/or more wild porcini sea salt.