Take 1 cup of Button Mushrooms & 1 cup of Shiitake and finely slice them, set aside.

Take the remaining 1 cup of Button Mushrooms and 1 cup of Shiitake and cut them in quarters, set aside.

Roughly chop the fresh spinach, set aside.

In a pot, add dried porcini with hot water and let it simmer on low heat for about 20 mins.

In a big pan, first add the finely sliced mushrooms with some olive oil and salt and sauté - set aside.

Repeat this process with the quarter cuts and set aside. Wilt spinach and set aside.

On high heat, in the same pan, add leeks, garlic and celery with a drizzle of olive oil and lots of salt and pepper. Cook until they soften for about 5-10mins.

Reduce the fire to medium heat and add risotto rice and with a ladle, gradually add the water from the soaked porcini, stirring occasionally.

Add the finely chopped mushrooms and porcini a couple of minutes before rice is cooked.

Once you reach desired cooking consistency, remove from heat add the spinach and lemon.

Serve in bowls then top with the quarter sautéed mushrooms and a little bit of olive oil.