Wild Mushroom Risotto

Ingredients

• 1 tablespoon dried porcini mushrooms
• 2 and 3/4 cups boiling water, divided
• 1 vegetable stock cube or 2 tablespoons of vegetable soup powder
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 3/4 cup chestnut mushrooms or wild mushroom mix, chopped
• 1 cup risotto rice, such as arborio or carnaroli
• 1 cup Baron Herzog Pinot Grigio white wine
• 1 tablespoon butter or non-dairy margarine
• 2/3 cup vegetarian grated parmesan, freshly grated or non-dairy cheese, divided
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons chopped basil leaves
• drizzle of truffle oil