Risotto with Pancetta and Wild Mushrooms

  1. Preheat the broiler.
  2. Arrange the pancetta slices on a baking sheet in a single layer and broil for 1 to 2 minutes, or until golden and sizzling.
  3. Drain on paper towels, then crumble.
  4. In a large nonstick skillet, heat the oil.
  5. Add the mushrooms, season with salt and cook over high heat, stirring, just until they exude their juices, 3 to 4 minutes.
  6. Transfer the mushrooms and their liquid to a strainer set over a bowl and press lightly on the mushrooms; reserve the liquid.
  7. Wipe out the skillet and add 1 tablespoon of the butter.
  8. Return the mushrooms to the skillet and cook, stirring, until tender and just beginning to brown, about 3 minutes.
  9. Add the parsley, cover and keep warm.
  10. In a medium saucepan, combine the stock with the reserved mushroom liquid and bring to a simmer, then keep warm over low heat.
  11. In a large, deep nonstick skillet, melt 1 tablespoon of the butter.
  12. Add the garlic and cook over moderate heat until fragrant.
  13. Add the shallot and cook until softened but not browned, 3 to 4 minutes; discard the garlic.
  14. Add the rice and stir until the grains are thoroughly coated with butter.
  15. Add 1 cup of the hot stock to the pan and cook, stirring constantly, until the rice has absorbed most of the stock, 1 to 2 minutes.
  16. Continue to cook the risotto, adding the stock 1 cup at a time, and stirring constantly between additions until it is absorbed.
  17. Cook the risotto until it has a creamy, porridgelike consistency, about 20 minutes.
  18. Remove the risotto from the heat and stir in the grated Parmigiano-Reggiano, the cream and the remaining 1 tablespoon of butter.
  19. Season with salt and white pepper and transfer to warm soup plates.
  20. Garnish with the mushrooms, pancetta and shavings of Parmigiano-Reggiano.
  21. Serve immediately.

paper, extravirgin olive oil, mushrooms, salt, unsalted butter, parsley, light chicken, garlic, shallot, arborio rice, cheese, heavy cream, freshly ground white pepper

Taken from www.foodandwine.com/recipes/risotto-with-pancetta-and-wild-mushrooms (may not work)

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