Soak the dried mushrooms in 3 dl of water for a few hours.

Drain and reserve the soaking liquid.

In a large pot or saucepan, heat the olive oil over medium heat.

Add the chopped white parts of the spring onions and sauté until softened.

Add the Arborio rice to the pot and cook, stirring constantly, until the grains are translucent.

Dissolve the bouillon cube in the reserved mushroom soaking liquid, adding water (and wine, if using) to make up 8 dl of liquid.

Gradually add the liquid to the rice, about 1 dl at a time, stirring constantly until absorbed.

This process takes about 15 minutes.

Quarter the chestnut mushrooms and add them to the rice along with the minced garlic, chopped basil, and soaked mushrooms.

Continue cooking, stirring occasionally, for another 15 minutes until the rice is tender but still moist.

Stir in the halved cherry tomatoes, watercress leaves, and chopped parsley.

Season the risotto with salt, pepper, and balsamic vinegar to taste.

Serve the risotto hot, topped with shaved or grated aged cheese or Parmesan cheese.

Serve any remaining cheese on the side.