• Cut the onion into small cubes and sauté in a saucepan with a tablespoon of coconut oil, add the rice and sauté for about 2 minutes to coat the grains, then deglaze with white wine.
• At the same time, soak the dried mushrooms in warm water to rehydrate.
• Gradually add the stock to the risotto, stirring well every now and then to stop the rice from sticking. The cooking time will depend on the type of rice.
• After the rice has cooked for about 20 minutes, squeeze all the moisture from the mushrooms, chop them and add them to the risotto together with the bay leaf and the cinnamon stick, and let everything simmer together (approx. 3 minutes) The risotto is ready when it has a nice, loose, creamy consistency with a little bite still in the rice.
• Before serving, chop the spring herbs, reserving a few for garnish, and add them to the pot with the olive oil and Parmesan, mix everything well. Finally, add some ground pepper and season with salt if necessary.
• Serve the risotto with the reserved fresh herbs sprinkled over.

Images of the preparation in the photo gallery: