Sun dried tomato and mushroom risotto

I decided to make this to widen my rice dish choices...I was kind of getting tired of plain brown rice, although it's magical I was ready to try something I had never attempted before. Risotto. I got the recipe from Vegan with a Vengeance, and was a bit apprehensive going in, I couldn't accept the fact that you don't just let the rice sit there and cook, you STIR and watch it amazingly change texture.

6 cups vegetable broth
1 cup dried shiitake mushroom
3 tablespoons olive oil
1 cup finely chopped shallot
3 cups thinly sliced cremini mushrooms
1/4 cup chopped sun dried tomatoes

2 garlic cloves, minced
1 tablespoon minced fresh thyme

2 teaspoons minced fresh rosemary

1/2 teaspoon ground nutmeg
1/2 teaspoon salt

fresh ground black pepper
1 1/2 cups arborio rice
black truffle oil (optional)

Bring the broth to a simmer in a medium sized saucepan. Add the dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a plate. Allow them to cool, then coarsely chop them. Cover the broth and keep warm over a very low heat.

In a medium sized saucepan over moderate heat, saute the shallots in the oil and cook for about 5 minutes; add the cremini mushrooms and sun dried tomatoes, and cook until the mushrooms are tender and most of the moisture has been released, about 7 minutes. Add the garlic, shiitakes, herbs, spices, and salt, saute another 3 minutes.

Add the rice and stir with a wooden spoon for about 2 minutes. Add one cup of broth, stirring often, simmer until the liquid is absorbed, about 6 minutes. Continue to cook and stir, adding more broth by cup or 1/2 cup fulls, stirring constantly until the rice is creamy and tender, and all the broth is absorbed. This should take about 30 minutes. Spoon onto plates and sprinkle truffle oil if you want.