Place the dried porcini mushrooms in a bowl with warm water and let them soak for at least 30 minutes. Finely chop the onion and celery and put everything in a large saucepan with a little oil. Sauté over a medium heat.

Drain the porcini mushrooms and add them to the pan with the sautéed vegetables. Leave to cook for a few minutes. Add the rice to the pan and toast it for a few minutes, stirring continuously. Deglaze with the white wine and allow the alcohol to evaporate. Gradually add the hot vegetable stock, continuing to stir and always allowing the liquid to be absorbed before adding more. Continue cooking the rice until it is done and has reached the desired consistency. Remove the pan from the heat and adjust the salt and pepper to taste.

Plate and garnish the dish with the prawns and thyme, serve with a drizzle of Balsamic Vinegar.