1. Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
2. Let stand 20 minutes or until soft.
3. Drain mushrooms in a sieve over a bowl, reserving liquid.
4. Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
5. Cover reduce heat, and simmer 50 minutes or until rice is tender.
6. While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
7. Add onion, saute 2 minutes.
8. Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently.
9. Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
10. Remove rice from heat; stir in mushroom mixture, cheese and pepper.
11. Coat 4 timbales or ramekins with cooking spray.
12. Pack about 1 cup rice mixture into each timbale; invert onto plates.
13. Garnish with thyme or chives or/& almonds.