Porcini mushroom and Parma ham risotto recipe

How to make porcini mushroom and Parma ham risotto with peas and rocket 1. Melt the butter in a large, deep frying pan over a medium-low heat. Add the onion and cook gently for a few minutes, until softened.

Add the garlic and cook for a further 2 minutes. Add the rice and stir until coated in butter, then add the wine and stir for 2-3 minutes until the liquid has been absorbed.

Add the stock, a ladleful at a time, stirring in each addition until absorbed. Keep ladling and stirring until the stock is finished and the rice is al dente but creamy - this will take about 20 minutes at a gentle simmer. Check the seasoning, cover and allow to rest for 2-3 minutes.

Heat a knob of butter in a heavy-based frying pan, then add the Parma Ham and fry for 1 minute or until crisp. Add the porcini to the pan and toss until they are cooked.

Add these ingredients to the rice, stirring the mascarpone, peas and rocket into the rice.

Serve immediately with large Parmigiano-Reggiano cheese shavings scattered over the top.

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