Mushroom and Pancetta Risotto
Mushroom and Pancetta Risotto
Ingredients
- 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
- 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
Instructions
- In a large skillet over high heat, brown the mushrooms and pancetta in the oil until the mushrooms are golden brown. Add the parsley and cook for 1 minute. Set aside.
Mushroom and Pancetta Risotto