Fill your kettle and boil it. Pop the porcini mushrooms in a heatproof jug and pour in enough water to cover them. Soak for 5 mins. Meanwhile, peel and finely chop the onion. Trim the dry ends off the celery and finely dice it. Drain the porcini, rinse them under cold water and pop back in the jug. Pour in 800ml hot water from the kettle and set aside – this is your porcini mushroom stock.

Warm a medium pan on a medium heat for 2 mins, then add 1 tbsp olive oil, the onion and the celery. Season with a good pinch of salt and pepper. Cook, stirring every so often, for 8 mins till the veg have softened.

While the veg fry, rinse the chestnut mushrooms then tear them into small pieces. Pick the thyme leaves off any woody stalks. If the stalks are white and tender, leave the leaves on and roughly chop the leaves and stalks.

Stir the mushrooms and most of the thyme into the pan (keep a pinch back for garnishing). Tip in the rice. Scoop the porcini mushrooms out of the stock and add them, but leave the stock in the jug. Add a pinch of salt and pepper. Cook, stirring often, for 5 mins till the mushrooms look juicy.

Add a splash of porcini mushroom 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’ve used all the stock. This should take around 20-25 mins.

While the risotto cooks, tip 1 tbsp balsamic vinegar into a large bowl and add ½ tbsp olive oil and the salt and pepper. Whisk together to make a dressing, then toss with the salad leaves.

Taste the risotto and add a pinch more salt or pepper if you think it needs it. Spoon the risotto onto a couple of warm plates and dollop over the goat’s cheese. Garnish with the reserved thyme and serve with the balsamic salad on the side.