Perfect Mushroom Risotto

Clean 1 onion, trim 2 celery stalks, then chop everything finely and place in a large skillet over medium heat with 1 tablespoon of olive oil.

Chop half of the thyme leaves, add to the pan, and cook for 10 minutes or until soft, stirring occasionally.

Place dried white mushrooms in a bowl, pour boiling water from the kettle over them, and let them soak.

Cut all large mushrooms in half, leave small and tender ones whole, then place them in the pan.

Chop the white mushrooms coarsely and add them to the pan, while saving the mushroom broth.

Bring the vegetable broth to a simmer in a pot over low heat, then add the remaining mushroom infusion through a fine sieve.

Pour the risotto rice into the pan with mushrooms and sauté for 2 minutes, then add wine and stir until absorbed.

Add half a ladle of broth and wait for it to be fully absorbed before adding the next. Repeat this while stirring and incorporating the starch into the rice for 20 minutes or until the rice is cooked but still holds its shape.

Meanwhile, roast the hazelnuts in a pan over medium heat until golden, then roughly crush them with a pestle in a mortar.

Squeeze the juice from 1 lemon into a small bowl, mix with natural yogurt, first-pressed olive oil, and a pinch of sea salt and black pepper.

Divide 100 grams of young spinach into 4 plates, top with yogurt dressing, then sprinkle with hazelnuts.

Turn off the heat under the risotto, finely grate 35 grams of Parmesan and sprinkle with the remaining thyme leaves, then add butter and season to taste with salt and pepper.

Cover and leave for 2 minutes to make the risotto creamy and juicy. Stir again, then immediately serve on separate plates. Sprinkle the spinach salad with grated parmesan before serving.