In a large pot, sauté diced white onion, finely chopped celery (include leaves if you have them) and Arborio rice in extra virgin olive oil. Cover with vegetable stock or water. Add reconstituted and chopped porcini, meadow and morel mushrooms along with the soaking liquor. Season with salt, parsley, oregano, and Romano cheese and .
. . the main thing with this is that you have to stir, and stir, and stir. Add some butter to complement the rice and mushrooms and more liquid as needed.
Cook until the rice is creamy. Before serving, add in a little more butter and top with grated Romano cheese and a dusting of fresh cracked black peppercorns.