Risotto with Serrano Ham, Porcini Mushrooms
and Mascarpone Cheese

Yields 4 servings
Ingredients:

1 cup dried porcini mushrooms
1 ½ cups boiling water
½ cup mascarpone cheese
½ cup freshly grated parmesan cheese
1 clove garlic minced
7 cups chicken stock
2 tbsp. extra virgin olive oil
4 large scallions
2 cups Arborio rice
½ cup white wine
1 tbsp. unsalted butter
½ lb. Serrano ham, sliced thin, cut into strips


Soak porcini mushrooms in boiling water until soft.
Remove mushrooms and reserve the liquid.
In a small bowl mix, mascarpone with ½ cup parmesan and minced garlic.
In a medium saucepan boil chicken stock,when it begins to boil,
lower the heat, cover and simmer.
Heat the olive oil in large saucepan.
Add scallions and cook over medium heat for 5 minutes.
Stir in rice until coated with oil. Add wine & boil until is almost evaporated.
Pour in reserved liquid from the mushrooms.
Add stock 1 cup at a time, stirring until absorbed
The risotto is done when it is creamy and the rice is aldente (about 25 minutes).
Stir in the mascarpone and porcini mushrooms.
Melt butter in pan. Warm Serrano ham slices in pan on low heat.
Roll warmed ham slices & place around the bowl on top of the risotto.
Place several slices of parmesan in the middle of the rice & serve.