Risotto ala Milanese with shiitake, almonds and chioggia beet and lemon saffron velouté

I’d like to progress to finedining in the next few years (work line in up end brasserie) and would like to understand better the thinking and steps that creates beautiful plating

After making this as a first base i thought a smaller serving of risotto, centralised mushroom/almonds and laid out in a uniform shape eg sun 🌞 with the thyme flowers used more effectively in a geometric pattern 🌀?
Create some negative space? Place flowers atop gel so that they face uniform direction?

Could you please provide brutal feedback chefs?