Rodda’s clotted cream wild mushroom risotto

Method

• Pour the boiling water over the dried mushrooms, enough to cover them and put aside for 10-15 minutes to rehydrate
• Add olive oil to a deep frying pan and place on a medium heat, then add the finely chopped shallot. celery and garlic. Fry for about 5 mins until soft, stirring occasionally to avoid it catching
• Once softened, stir in the butter, half the chopped mushrooms, all the dried mushrooms, with liquid, fresh herbs and season with salt and pepper. Continue to cook for 8 mins until the fresh mushrooms have softened
• Tip all the risotto rice into the pan and cook for 1 min to absorb any liquid in the pan
• Pour over a glass of white wine and let it bubble to nothing so the alcohol evaporates, stirring continuously. Crumble in the stock cube and add the rest of the mushrooms
• Keeping the pan over a medium heat, add the hot water, a cup at a time, stirring constantly, until the rice has absorbed all the liquid for approximately 20 minutes
• Once the rice is soft, take the pan off the heat and fold through the Roddas clotted cream. Zest in half a lemon and the juice then grate over the parmesan
• Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese