I got the inspiration for the dish when I worked for Thomas Keller at his restaurant Per Se in New York where we used to have a white truffle risotto on the menu. 

Our version focuses on the same methodology in regards to how the risotto is made with celeriac and oyster mushrooms as the base. 

We begin by making a celeriac stock using the skins of the celeriac, we then add a celeriac puree, butter, Winchester cheese, which is the closest English equivalent to parmesan, and finish with hache white truffle, truffle oil and softly whipped cream.

The dish has become a staple on our menu and one that continues to evolve.