Start this recipe with the risotto. Heat the oil in a pan and sauté together the garlic and onion for a few minutes. Add in the rice, cook for a minute then splash in the wine to evaporate. Add in the chopped thyme, soaked porcini mushrooms and the water, followed by the stock a ladleful at a time. Cook the risotto for 15 minutes before adding in the sliced mushrooms. Continue to cook the rice till plump and soft, then stir in the cream and grated Parmesan. Meanwhile, prepare the involtini. Lay out the sliced chicken on a chopping board, season well with salt and pepper and cover with spinach leaves. Sprinkle over the grated Parmesan and roll up tightly. Wrap up in Parma ham and quickly pan-fry for 2 minutes just to seal. Transfer onto a baking sheet and cook in the oven for 10-15 minutes more. To serve, spoon the mushroom risotto into 2 plates and serve the chicken involtini on top cut into thick slices.