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 ladleful 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 it 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 mushrooms 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.
Try with a fresh, fruity Chablis. The natural acidity of the wine will cut through the oozing creaminess of the risotto to create the perfect combination of flavours and texture.
1 small onion, finely chopped
2 garlic cloves, finely chopped
300g risotto rice, such as carnaroli
300ml white wine
1.2 litres hot vegetable stock,
Knob of butter
150g Parma Ham, cut into thin strips
25g dried Porcini mushrooms (re-hydrate in warm water for 20 mins)
4 tablespoons mascarpone
1 packet of rocket
200g peas or petit pois
Parmigiano-Reggiano cheese shavings to serve