Risotto with Pancetta and Wild Mushrooms

• 8 paper-thin slices of pancetta or bacon (about 2 ounces)
• 1 tablespoon extra-virgin olive oil
• 1 pound mixed mushrooms, such as chanterelles, cremini and Portobellos, thickly sliced
• Sea salt
• 3 tablespoons unsalted butter
• 1 teaspoon finely chopped parsley or tarragon
• 5 cups light chicken stock or canned low-sodium broth
• 1 garlic clove, lightly smashed
• 1 shallot, minced
• 1 1/2 cups Arborio rice
• 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus shavings, for garnish
• 2 tablespoons heavy cream
• Freshly ground white pepper

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)