Wild mushroom risotto with parmesan and clotted cream

Wild mushrooms' season has technically ended, but you can still get some in Tesco if you're lucky. Just make sure they're not soggy if you are buying the pre-packed mushrooms. I am still working through a selection of Rodda's goodies that I received recently for testing a couple of Rodda's recipes (see my posts Beef Stroganoff with Rodda's Cornish clotted cream and The ultimate creamy mashed potato with Rodda's Cornish clotted cream). I had in mind to cook a very creamy risotto with clotted cream. I also had some lovely girolle and chanterelle mushrooms which work beautifully in risotto.

Wild mushroom risotto with parmesan and clotted cream
Ingredients:
180g risotto rice
100g wild mushrooms (for example, girolle + grey chanterelle)
50g butter (I used Rodda's butter)
1 medium shallot, finely chopped
2tbsp olive oil
a splash of white wine (optional)
4 heaped tbsp Rodda's Cornish clotted cream
1 and 1/2 mug of stock
25g Parmesan, grated + more for garnishing

Brush off the dirt from the mushrooms, or wipe clean with a damp cloth. Chop them not too finely. Heat the oil and half the butter in a deep frying pan and fry the mushrooms for a couple of minutes. Tip them out into a bowl to set aside.
Cook the chopped shallots in the oil left from mushrooms until translucent.
Add the risotto rice and stir together with the shallots, so that the rice is well coated. Add a generous glug of white wine if you are using it. A splash of dry sherry would be lovely too instead of the white wine.
I made the stock from the I Dadi/Star porcini stock cube (one is more than plenty, if anything, half of a cube is enough, as the cubes are very salty, you really need to use them sparingly). Any vegetable stock will be a good substitute (or even chicken stock).
Add one ladle of stock at a time to the rice and stir, keep stirring until the liquid is absorbed and cook on low for about 15 minutes, occasionally stirring and adding more stock. As the stock was salty, I didn't need any additional salt.
Stir in more butter and clotted cream as well as the grated parmesan.
Serve with more parmesan shaved on top of risotto.

Typically I use the single cream in risottos, but adding Rodda's Cornish clotted cream this time resulted in a much creamier dish. My husband wanted a second helping of the risotto, and said it was exceptionally good.