Mushroom And Pancetta Risotto

• 6 1/2 cups low sodium chicken broth
• 1 sprig rosemary
• 2 tablespoons EVOO
• 4 ounces pancetta diced
• 12 ounces wild mushrooms sliced, about 4 cups
• 1/2 onion diced
• 1 1/2 cups arborio rice
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 3/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives plus more for topping
• freshly ground pepper

1. Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; remove to a plate with a slotted spoon. Add the mushrooms to the pot and cook until slightly browned, 3 to 4 minutes. Remove to the plate; set aside.
2. Add the remaining 1 tablespoon olive oil to the pot; add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until the wine is absorbed, 3 to 5 minutes.
3. Add 3 cups warm broth and bring to a simmer. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add 3 more cups broth; return to a simmer and cook, stirring, until the rice is just tender, about 13 minutes.
4. Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top with more chives.

chicken broth, rosemary, evoo, mushrooms, onion, arborio rice, white wine, unsalted butter, parmesan cheese, fresh chives, freshly ground pepper

Taken from www.yummly.com/recipe/Mushroom-and-Pancetta-Risotto-1196548 (may not work)