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1
In a large heatproof measuring cup, soak the porcini in the boiling water until softened, about 15 minutes.
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2
Reserve the mushrooms and their soaking liquid separately.
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3
In a small bowl, mix the mascarpone with 1/4 cup of Parmesan and the garlic.
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4
Meanwhile, in a medium saucepan, bring the chicken stock to a boil.
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5
Cover the stock and keep at a gentle simmer over low heat.
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6
Heat the olive oil in a large saucepan.
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7
Add the scallions, bacon and rosemary and cook over moderate heat, stirring, for 5 minutes.
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8
Stir in the rice until coated with the oil.
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9
Add the wine and boil until almost evaporated, about 2 minutes.
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10
Pour in the mushroom soaking liquid, stopping when you reach the grit at the bottom of the measuring cup.
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11
Add 1 cup of the stock and cook over moderate heat, stirring constantly, until absorbed.
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12
Continue adding stock, 1 cup at a time, stirring until absorbed.
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13
The risotto is done when it is creamy and the rice is al dente, about 25 minutes total cooking time.
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14
Stir in the mascarpone and the porcini.
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15
Season the risotto with salt and pepper.
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16
Melt the butter in a medium skillet.
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17
Add the ham; toss over moderate heat until warm.
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18
Spoon the risotto into bowls, top with the ham, sprinkle with the parsley and serve with the remaining 1/4 cup of Parmesan.
