Peel and roughly chop all of the vegetables. Cut the garlic head in half. Sweat in a wide bottomed sauce pan with a splash of olive oil for a few minutes. Add the herbs and cook for a further 3 minutes. Add the water to the pan and bring to the boil. When boiling, reduce the heat and simmer for 45 minutes. After 45 minutes pass the stock through a fine sieve and discard the vegetables.
Peel the shallots and celery and finely dice. Crush the garlic and puree with a pinch of salt.
Grate the parmesan and dice the butter.
To cook the risotto: Heat a wide bottomed pan and add a knob of butter. Sweat the celery and shallot with some salt until completely soft. Add a splash of water to the pan to stop the vegetables from colouring. They need to remain white. When the shallots and celery are cooked add the garlic and cook for another minute. Add the rice to the pan and cook for a couple of minutes whilst stirring constantly. Add the wine to the pan and reduce by half. Next start adding ladlefuls of the hot stock to the risotto whilst continually stirring. Once the stock is absorbed by the rice you can add more stock. Continue until the rice is almost cooked and then remove from the heat. Allow the risotto to rest for a few minutes and then stir in the butter vigorously. Finish the risotto with the grated parmesan and then check the seasoning.
Prepare the chicory by removing any damaged outer leaves and then break the chicory down into individual leaves.
Heat a frying pan until hot and add the olive oil. Add the chicory to the pan and cook the leaves until the they start to colour. Season with salt and pepper. Add the balsamic vinegar to the pan and allow this to reduce by half, sprinkle on the sugar and continue cooking until the sugar melts, caramelises and coats the leaves.
Peel the zest from the lemon and dice finely. Pick the parsley and chop finely. Chop the garlic cloves finely and mix with the parsley and lemon zest.
Prepare the cepes by removing any dirt with a brush. Slice the cepes into thick slices. Pan fry in butter until golden brown. Season with salt just before serving.
Serve the risotto in a bowl topped with a few pieces of cepe, some braised chicory, a few slices of truffle and a sprinkle of gremolata.
«The cepes can be replaced with other mushrooms depending on what is best and available.»