Start this recipe by soaking together the dried porcini mushrooms with the hot mushroom stock. In a large pan, fry together the oil and pancetta for 2 minutes to brown. Add in the onions, garlic, butter and thyme and cook for 3 minutes to soften. Add the rice and stir to coat the grains with the butter substitute. Splash in the wine and evaporate. Season with salt and pepper then add in the hot mushroom stock, a little at a time. Continue to add the stock mixture, a ladle 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 almost cooked through for about 20 minutes. Add in the cranberries, mushrooms and diced turkey and continue to cook for 5 minutes. When done, the risotto should be thick and creamy in consistency. Add in the cream, walnuts, cheese and stir through. Quickly pan fry the extra mushrooms and serve the risotto into your serving plates, dressed with the extra mushrooms on top.