Fill your kettle and boil it. Tip the dried porcini mushrooms into a heatproof jug and pour in just enough hot water to cover them. Set aside to soak for 5 mins. Meanwhile, peel and finely chop the onion. Tear the fresh mushrooms into small pieces, or leave them whole if they're small.

Pop a large pan on a medium heat. Add 1 tbsp garlic oil, the onion and mushrooms. Season with a big pinch of salt and pepper. Fry, stirring often, for 10 mins till the veg are juicy and starting to soften.

Meanwhile, drain the porcini mushrooms and rinse them with cold water. Tip the porcini back into the jug and add 800ml boiling water. Set aside to soak again for 10 mins.

Add the thyme sprigs to the pan, keeping 1 sprig back for garnishing. Tip in the risotto rice. Cook and stir for 2 mins.

Scoop the porcini mushrooms out of the stock and add them to the pan. Add a splash of stock to the pan – around 100ml. Cook, stirring once or twice, till the rice has absorbed the stock. Add another 100ml stock to the pan and repeat, cooking till the stock is absorbed. Continue till you have around 200ml stock left. This should take around 20 mins.

While the risotto cooks, rinse the spinach with plenty of cold water to wash off any grit. Trim the dry ends, then finely slice the leaves and stalk.

Add the remaining stock to the rice and add the spinach leaves. Simmer, stirring, for 5 mins till almost all the stock has been absorbed, the spinach has wilted and the rice is tender.

Crumble half the feta into the risotto and stir to mix. Taste and add a pinch of salt or pepper if you think it needs it. Ladle the risotto into 2 warm bowls. Top with the remaining feta and a few thyme leaves to garnish.