Mushroom and Pancetta Risotto

Mushroom and Pancetta Risotto

  • Preparation 20 min
  • Cooking 40 min
  • Makes 4 main courses OR 6 appetizers
  • Gluten-free
  • Nut-free

Categories

Ingredients

  • Mushrooms

    • 225 g (1/2 lb) white mushrooms, sliced
    • 225 g (1/2 lb) fresh wild mushrooms, quartered (see note)
    • 150 g (1/3 lb) sweet or spicy pancetta, diced
    • 45 ml (3 tbsp) olive oil
    • 45 ml (3 tbsp) flat-leaf parsley, chopped
  • Risotto

    • 1.5 litres (6 cups) chicken broth
    • 14 g dried porcini mushrooms, crushed
    • 1 onion, finely chopped
    • 60 ml (1/4 cup) butter
    • 500 ml (2 cups) arborio rice
    • 250 ml (1 cup) white wine
    • 250 ml (1 cup) grated Parmigiano Reggiano cheese

Preparation

  • Mushrooms

  • Risotto

Note from Ricardo

This is the perfect opportunity to discover varieties of wild or cultured mushrooms, such as chanterelles, blue feet, shiitake, oyster, etc..

Personal Note