Fry the roughly chopped celeriac, carrots, leek, onion, and garlic in some olive oil for about 5 minutes.
Boil water in a kettle. The amount depends on the amount of stock you want to make, for this amount of veggies I usually use one kettle full which for me is 1.7 litres. Add the water to the veg.
Add in herbs, pepper and salt and simmer for at least 45 minutes. You can let it cook for longer for a more concentrated stock.
Filter the stock through a fine sigh. You can use it straight away, store it in a container in the fridge and use within a couple of days, or freeze it for later.
Boil some water and cover the dried mushrooms with it. Let them soak for about 10 minutes.
Finely chop the onion.
Brush the mushrooms to remove any sand.
Chop the Portobello or Portobellini mushrooms. If you’re using Portobellini mushrooms which are smaller you can cut them in half and then slice them. If you’re using Portobello mushrooms you might wanna chop them more finely to achieve the same size pieces.
Grate the parmesan on the second finest setting.
Squeeze the water out of the dried mushrooms. Don’t through away the mushroom water, you will use it later. Finely chop the re-moisturised mushrooms.
In a shallow pan melt the butter at medium heat. Add the olive oil so you can fry the ingredients at a high enough temperature without burning the butter.
Add in the chopped onions and gently fry them for a few minutes. Next add the dried wild mushrooms and fry them for a bit before you add the rest of the mushrooms.
Fry the Portobello mushrooms together with the onions and dried mushrooms for about 2 minutes, then add the Chanterelle mushrooms and fry everything for a further 2 minutes.
Add the risotto rice and fry everything for about 5 minutes, constantly stirring.
Add one ladle of vegetable stock to the rice and mushrooms and reduce the heat to low. Stir well and stay near the hob to make sure the rice doesn’t burn or stick to the pan.
Once the stock has been absorbed by the rice add another ladle of stock and stir well. Repeat this process until the rice is just cooked but not overcooked and mushy. You might not need all of the vegetable stock. Try the rice after adding 3 or 4 ladles of stock. When it is soft with a little bit bite in the centre don’t add anymore stock.
Season with nutmeg, black pepper, and salt. Be careful not to add too much salt as the stock already contains salt.
Filter the water you soaked the dried mushrooms in through a fine sigh and add it to the risotto.
Transfer the cream into the risotto pan and stir until everything is well combined.
Add in 3/4 of the grated parmesan, keep the rest to sprinkle over each plate once you served. Give it a quick stir and ready is your risotto. Buon appetito!