Rodda’s clotted cream wild mushroom risotto

Ingredients

• 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