recipe for Porcini Mushroom Risotto comes from
Chef Ed Baines and has been reproduced courtesy of www.discovertheorigin.co.uk
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
For more information visit www.discovertheorigin.co.uk
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.
for Porcini Mushroom Risotto
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
packet of rocket
peas or petit pois
cheese shavings to serve
to make Porcini Mushroom Risotto
the butter in a large, deep frying pan over a medium-low
the onion and cook gently for a few minutes, until
the garlic and cook for a further 2 minutes.
the rice and stir until coated in butter, then add
the wine and stir for 2 - 3 minutes until the liquid
has been absorbed.
the stock, a ladle full at a time, stirring in each
addition until absorbed.
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.
the seasoning, cover and allow to rest for 2 - 3 minutes.
a knob of butter in a heavy-based frying pan, then
add the Parma Ham and fry for 1 minute or until crisp.
the Porcini to the pan and toss until they are cooked.
these ingredients to the rice, stirring the mascarpone,
peas and rocket into the rice.
immediately with large Parmigiano-Reggiano cheese
shavings scattered over the top.