Place the dried mushrooms in a bowl and pour 2 cups of boiling water over them. Let them soak for 30 minutes.
When the mushrooms are ready, remove them from the liquid with a slotted spoon. Reserve the liquid and set the mushrooms aside separately.
Heat the vegetable broth and the mushroom liquid to a slow simmer over medium-high heat.
Meanwhile, in a dutch oven or large pot, heat the olive oil over medium heat. Add the carrots and shallots and sauté for 5-8 minutes, or until the shallots are translucent.
Add the dried, crimini, and enoki mushrooms and a large pinch of kosher salt and saute for an additional 5 minutes.
Add the rice and stir in the saffron and thyme and sauté for 2 minutes.
Add the kale and sauté for 2-3 minutes.
Add the sherry or madeira and cook for 3-4 minutes.
Stir in 2 ladles of the heated broth. Continue to stir and simmer until most of the liquid is absorbed.
Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked to al dente, about 25-30 minutes. If you run out of broth, add boiling water.