Mushroom & Pancetta Risotto

Name: Mushroom & Pancetta Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g White Button Mushrooms (250g button mushrooms); 250 g Crimini Mushrooms (250g chestnut mushrooms); 250 g Pancetta (250g pancetta); 4 cloves Garlic (4 cloves garlic); 1 piece Yellow Onion (1 onion); 3 pieces Thyme (3 stems fresh thyme); 1 L Chicken Stock (1 litre chicken stock); 1 cup White Wine (1 cup white wine); 1 cup Arborrio Rice (1 cup risotto rice); 25 g Unsalted Butter (25g butter); 2 tbsp Olive Oil (2 tbsp olive oil); ½ cup Parmesan Cheese (1/2 cup grated parmesan)

Mushroom & Pancetta Risotto - Dinner (Italian)

45 minItalian

Servings4

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Egg Free

Steps

1Begin with finely chopping the onions & garlic and then slice the mushrooms.
2In a hot pan add the pancetta and cook for 2-3 minutes until crispy and then put to the side.
3In the same pan add the butter and once it melts at the mushrooms. Stir for 3-4 minutes until they have sweated down. Add the garlic and fresh thyme and season with salt & pepper. Stir for another minute and then put to the side.
4Add 1 tbsp of olive oil to the pan and add the onion. Sweat down for 1-2 minutes and then add the risotto rice. Taast for a minute and then add the white wine.
5Stir well to cook out the alcohol and once the rice has absorbed the liquid begin by adding a ladleful of hot chicken stock and stirring well. Once the rice has absorbed the stock, add another ladleful. Repeat the process for 15-20 minutes until the rice is soft and full.
6Re-add the mushrooms and pancetta. Stir well and add a little butter, tbsp of olive and the grated parmesan.
7Stir through and then serve.
8Enjoy!