mushroom risotto

My boyfriend - granted, I should call him something else now that we are both well beyond the age of being referred to as boy or girl, but nothing is free of innuendo (man, lover, partner, whatever) - does not like risotto! This is the person who is happy to eat porridge every day without respite, who will eat rice on bread and call it a sandwich, who will fervently consume the most horrible meal and sincerely say that it's delicious, this is the person who doesn't like risotto. I have tried convincing him in restaurants and with my own offerings, but he is unrelenting in his distaste for risotto. So, last night I made risotto for the fourth time ever, I even added accoutrements like rocket and shards of crispy proscuitto but to no avail. So distracted was my lover by his laptop and a new property acquisition that I don't think his tastebuds even registered. But I thought it was good; and you might too.

300g or so of mushies - whatever sort you like
a handful of dried mushies - revived in boiling water
lots of good chicken or vegetable stock
glass or two of white wine - pinot grigio is good but sauv or chenin blanc are fine too
300g aborio or other risotto rice
50g butter
50g parmesan
1 onion, finely chopped
2 cloves garlic, crushed
2 shallots, finely chopped
2 sticks celery, finely chopped
Maldon
freshly ground black pepper

~garnish~
proscuitto, fried or grilled until crisp
rocket
balsamic
parmesan

In a large heavy pan, gently cook garlic, shallots, onion and celery in 1/2 butter until soft. Add rice and stir for one minute. Add wine and stir until absorbed. Keep the stock simmering in a separate saucepan. Gradually add stock a ladleful at a time, stirring until liquid is absorbed between each addition. Add the liquid from the revived dried mushies. In a small frying pan, cook the chopped and revived mushrooms with a little butter. Once cooked, add to the risotto.
Continue adding stock until the risotto is soft on the ouside and firm to the bite in the centre. The consistency of the mixture should be a little runny and gloopy.
Once just about done, season, add parmesan and butter and beat until well blended.
Serve with a scattering of parmesan, a crown of rocket and a few shards of proscuitto. Sprinkle with flakes of sea salt and droplets of good-quality balsamic.