Porcini Risotto with Serrano Ham Recipe

Name: Porcini Risotto with Serrano Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried porcini mushrooms; 1 1/2 cups boiling water; 1/2 cup mascarpone cheese; 1/2 cup freshly grated Parmesan cheese; 1 garlic clove, minced; 7 cups chicken stock; 2 tablespoons extra-virgin olive oil; 4 large scallions, minced; 3 slices of lean bacon, finely diced; 1/2 teaspoon chopped fresh rosemary; 2 cups arborio rice; 1/2 cup dry white wine; Salt and freshly ground pepper; 1 tablespoon unsalted butter; 1/2 pound thinly sliced Serrano ham, cut into strips; 2 tablespoons chopped flat-leaf parsley

Servings: persons

1 cup dried porcini mushrooms
1 1/2 cups boiling water
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan cheese
1 garlic clove, minced
7 cups chicken stock
2 tablespoons extra-virgin olive oil
4 large scallions, minced
3 slices of lean bacon, finely diced
1/2 teaspoon chopped fresh rosemary
2 cups arborio rice
1/2 cup dry white wine
Salt and freshly ground pepper
1 tablespoon unsalted butter
1/2 pound thinly sliced Serrano ham, cut into strips
2 tablespoons chopped flat-leaf parsley

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

2292

kcal

Calories

142

Fat

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried porcini mushrooms, 1 1/2 cups boiling water, 1/2 cup mascarpone cheese, 1/2 cup freshly grated Parmesan cheese, and more.

Yes, Porcini Risotto with Serrano Ham falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Porcini Risotto with Serrano Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions