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Porcini Mushroom Risotto

This recipe for Porcini Mushroom Risotto comes from Chef Ed Baines and has been reproduced courtesy of

Discover the Origin is a campaign promoted by the European Union, Italy, France and Portugal and achieved by the office representative of five key European products: Burgundy wines, Port and Douro Valley wines, Parma Ham and Parmigiano-Reggiano cheese. The aim of all of them is to enhance knowledge of the PDO (Protected Designation of Origin) among consumers, distributors and food professionals and to educate on the benefits of the provenance indicator schemes, the relevant checks, controls and traceability systems that are put in place to ensure ongoing quality, and to differentiate the products and raise their profiles.

All five of these products carry a guarantee of their provenance and quality: the Protected Designation of Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese, AOC for Burgundy wines and DOC for Port and Douro Valley wines. If you see these labels on any food or drinks, you can rest assured that you will be rewarded with excellent quality.

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Porcini Mushroom and Parma Ham Risotto with Peas and Rocket, scattered with Parmigiano-Reggiano cheese shavings served with a Burgundy wine such as Chablis, Bouzeron or Pouilly Vinzelles.

Ingredients for Porcini Mushroom Risotto

50g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
300g risotto rice, such as carnaroli
300ml white wine
1.2 litres vegetable stock, hot
Knob of butter
150g Parma Ham, cut into thin strips
25g dried Porcini mushrooms (rehydrate in warm water for 20 mins)
4 tbsp. mascarpone
1 packet of rocket
200g peas or petit pois
Parmigiano-Reggiano cheese shavings to serve

How to make Porcini Mushroom Risotto

  • 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 ladle full 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.

Serves 4

Chef Ed Baines