Pancetta Risotto With Mushrooms
This creamy and delicious pancetta and mushroom risotto is traditional Italian food at its best. Simple ingredients and gentle cooking yield the most delicious creamy risotto that tastes expensive but is easy to make.
Ingredients
- 5 cups Chicken stock
- 1 ½ cups Arborio rice
- 1 cup Shiitake mushrooms cut thinly
- ½ cup Parmesan cheese
- ¼ cup White wine
- 4 ounces Pancetta diced
- 1 shallot finely diced
- 3 tablespoon Italian parsley finely chopped
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt plus more to taste
Instructions
- In a medium saucepan, add the chicken stock and heat over medium- medium high heat.5 cups Chicken stock
- In another medium saucepan over medium heat add olive oil, pancetta, mushrooms and shallot and cook until soft, about 3 minutes.1 cup Shiitake mushrooms, 4 ounces Pancetta, 1 tablespoon olive oil, 1 shallot
- Remove from the pot and set aside for later.
- In the same pot over medium heat, add butter and melt.1 tablespoon unsalted butter
- Add arborio rice and coat well.1 ½ cups Arborio rice
- Add white wine and reduce down completely.¼ cup White wine
- Add the pancetta and mushrooms to the rice and mix well.
- Now ladle in chicken stock and salt then stir the rice and simmer until the stock is almost gone.1 teaspoon kosher salt
- Once the stock is almost all absorbed, ladle in more chicken stock, then stir and simmer again.
- Continue to do this until the risotto is creamy and has some chew still.
- Once the risotto is cooked, add the parmesan and parsley mix well.½ cup Parmesan cheese, 3 tablespoon Italian parsley
- Serve immediately and enjoy.
Nutrition
Calories: 608kcalCarbohydrates: 76gProtein: 22gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 44mgSodium: 1437mgPotassium: 645mgFiber: 4gSugar: 7gVitamin A: 213IUVitamin C: 1mgCalcium: 168mgIron: 4mg
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