Porcini Risotto with Serrano Ham

Name: Porcini Risotto with Serrano Ham
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 3 slices lean bacon, finely diced; 2 liters chicken stock; 237 milliliters dried porcini mushrooms; 118 milliliters dry white wine; 2 Tbsps chopped flat-leaf parsley; 1 teaspoons chopped fresh rosemary; 1 garlic clove, minced; 118 milliliters mascarpone cheese; 2 Tbsps extra-virgin olive oil; 118 milliliters freshly grated Parmesan cheese; 4 servings Salt and freshly ground pepper; 4 larges scallions, minced; 227 grams thinly sliced Serrano ham, cut into strips; 1 Tbsp unsalted butter; 355 milliliters boiling water

Porcini Risotto with Serrano Ham might be just the Mediterranean recipe you are searching for. This recipe serves 4. One portion of this dish contains about 45g of protein, 44g of fat, and a total of 1013 calories. Head to the store and pick up garlic clove, rosemary, scallions, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

In a large heatproof measuring cup, soak the porcini in the boiling water until softened, about 15 minutes. Reserve the mushrooms and their soaking liquid separately. In a small bowl, mix the mascarpone with 1/4 cup of Parmesan and the garlic.

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Mascarpone

Mushrooms

Parmesan

Garlic

Water

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Measuring Cup

Bowl

Meanwhile, in a medium saucepan, bring the chicken stock to a boil. Cover the stock and keep at a gentle simmer over low heat.

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Stock

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Sauce Pan

Heat the olive oil in a large saucepan.

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Olive Oil

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Sauce Pan

Add the scallions, bacon and rosemary and cook over moderate heat, stirring, for 5 minutes. Stir in the rice until coated with the oil.

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Green Onions

Rosemary

Bacon

Rice

Cooking Oil

Add the wine and boil until almost evaporated, about 2 minutes.

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Wine

Pour in the mushroom soaking liquid, stopping when you reach the grit at the bottom of the measuring cup.

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Mushrooms

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Measuring Cup

Add 1 cup of the stock and cook over moderate heat, stirring constantly, until absorbed. Continue adding stock, 1 cup at a time, stirring until absorbed. The risotto is done when it is creamy and the rice is al dente, about 25 minutes total cooking time. Stir in the mascarpone and the porcini. Season the risotto with salt and pepper.

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Salt And Pepper

Mascarpone

Stock

Rice

Melt the butter in a medium skillet.

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Butter

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Frying Pan

Add the ham; toss over moderate heat until warm. Spoon the risotto into bowls, top with the ham, sprinkle with the parsley and serve with the remaining 1/4 cup of Parmesan.

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Parmesan

Parsley