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Rodda’s clotted cream wild mushroom risotto

Celebrate the Coronation with King Charles' favourite dish

A classic dish made special with the addition of Rodda’s Cornish clotted cream

ingredients 17 ingredients
Prep 15 minutes Cooking 35 - 40 minutes
user icon Serves 4 people
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  • 100ml boiling water for the mushrooms
  • 50g dried mushrooms
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, finely chopped
  • 25g butter
  • 250g mixed mushrooms, finely chopped
  • 1 bay leaf
  • Handful of thyme and rosemary, stripped from it's stalks and finely chopped
  • 300g Arborio risotto rice
  • 175ml white wine
  • 1 vegetable or chicken stock cube
  • 1000ml boiling water
  • 3 tbsp Rodda's Cornish clotted cream
  • Zest and juice of half a lemon
  • 50g parmesan or Grana Padano, freshly grated


  • 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
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Comments (1)

Jon Cleaner says: 10 Oct 2023 at 11:47 am

This is a superb dish after a lovely afternoon walk

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