Celeriac, mushroom and walnut risotto

Serves 4 people:

1 onion, chopped
1 celeriac, diced
250g mushrooms, sliced
25g butter
10 cl vodka
400g arborio rice
1 litre vegetable stock
50g Parmesan, grated
2 handfuls coarsely chopped walnuts
Olive oil, pepper, herbs

1. Parboil the celeriac for 10 min then set aside.

2. Fry the mushrooms in some of the butter in a saucepan until golden brown. Set aside.

3. Melt the butter in a big non-stick saucepan, and fry the onion for 4 min. Pour the rice and coat with the melted butter until transculent. Add the vodka at once while stiring.

4. Gradually add the veg stock until the rice is cooked.

5. Add the celeriac, most of the Parmesan (reserve some to sprinkle), and freshly cracked black pepper.

Serve in warm bowls and sprinkle with the walnuts and the rest of the Parmesan.