In a heavy-bottomed pan, shallow-fry the diced partridge in a little oil to lightly colour for only 2 to 3 minutes, add the shallot and sweat without colouring. Add the rice, stir briefly again, add 500 ml game stock bit by bit, stirring all the time, so it doesn’t stick until most of the stock has evaporated and the rice is nearly cooked.
Add a splash of sherry, the mushrooms, and the cheese. Check the consistency and seasoning. The rice should be ‘al dente’ (firm to the bite), stir in the spinach, cream and butter.
To Make the Wafers
Take the cheese and mix with the chopped thyme. Place four 8 cm pastry rings onto a baking sheet covered with greaseproof paper. Sprinkle the mix into the centre of the rings, then bake in a medium to hot oven for 3 to 4 minutes, or grill until golden brown. Remove from the heat and allow to cool and crisp.
To serve, spoon the risotto into warm bowls, drizzle with a little white truffle oil and place a cheese and thyme wafer on the top.