Finely chop the onion, garlic and celery and fry in a little olive oil for 5 minutes or until soft (don’t brown)

Add the chopped mushrooms and porcini mushrooms and Fry for another 2-3 mins before adding the risotto rice and frying for another 2 mins until the rice starts to go translucent.

Make sure the pan is on a high heat and then add the wine - allow to reduce down until it has mostly disappeared / been absorbed. Then add the thyme and bay leaves, plus a little seasoning.

Gradually add the stock, stirring all of the time, adding more as it absorbs into the rice. Keep doing this until the rice is almost cooked through (you might not use all of the stock)

Add a squeeze of lemon juice, stir through. Remove from the heat and add a handful of Parmesan, stir through and cover for a few minutes while you prepare the topping.

Fry off the garlic in a little olive oil - don’t brown.

Then add the mushrooms (whole or chopped, depending on size or type), along with the green veg. Fry until starting to soften. Add the thyme, season to taste and remove from the heat.

Remove the lid from your risotto, top with the mixed mushrooms and a drizzle of truffle oil. Watch out for the bay leaves.