Heat oven to 375F. Spray a non-stick 12 hole muffin tin with cooking spray. Place the mushrooms in a bowl and pour over the hot vegetable stock. Let the mushrooms soften for 20 min. Strain, reserving the stock, and squeeze out moisture. Chop the mushrooms and set aside with the vegetable stock.

Heat the oil in a large frypan and saute the onion for about 5 min. Add the pine nuts and fry until lightly toasted. Add the garlic and rice and cook for 2 min. Pour in the wine and bring it up to a boil. Add the reserved stock and mushrooms and bring to a boil. Reduce heat to low and cover and let simmer for 10 min. or until the rice is just cooked. Remove from the heat and let cool for 5 min. Stir in the egg, basil, salt, and pepper.

Divide the mixture evenly among the muffin tins and stop with the grated Parmesan. Bake for 20-25 min. until lightly browned. Cool slightly if using right away to firm up the rice. If making ahead let cool in the muffin tins and then carefully lift them out and place in a storage container. Reheat on an oiled baking sheet at 300F for 10 min.