Brown the rice for 2-3 minutes in a casserole with hot extra virgin olive oil. Add the wine to start the cooking process of the rice.
Only when the wine is fully evaporated, start adding vegetable broth and keep it always hot to avoid slowing down the cooking process.
For the first five minutes it is recommended to cook the rice in an abundant amount of broth over a high flame.
Add the thyme that you have previously freed from the stern, chopped and emulsified with olive oil.
When the rice is almost cooked, add the diced Strachitunt cheese (being a hard cheese, it has to be added before you cream the risotto, because it takes more time to melt) and mix all carefully.
Turn off the flame and cream the risotto with a knob of butter and grated Grana Padano cheese, then let the risotto rest for a minute.
Serve the risotto on a hot plate and decorate it with the spinach salsa, add three cherry tomatoes in the center of the plate to add some acidity to this dish.