Mushroom Risotto with Pancetta and Sage

Name: Mushroom Risotto with Pancetta and Sage
Total time: 105 min
Ingredients: 2 bay leaves; 4 sprigs fresh parsley leaves; 1 ounce dried porcini mushrooms; 3 1/2 cups low-sodium chicken broth; 2 teaspoons soy sauce; 4 tablespoons unsalted butter; 1 1/4 pounds cremini mushrooms, wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large; 2 medium onions, chopped fine (2 cups); 1/2 teaspoon table salt; 3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon); 2 ounces pancetta, finely chopped; 1 pound Arborio rice (2 1/8 cups); 1 cup dry white wine or dry vermouth; 2 ounces Parmesan cheese, finely grated (about 1 cup); 2 tablespoons chopped fresh parsley leaves; 1 tablespoon minced fresh sage leaf

www.americastestkitchen.com

Could we develop rich mushroom flavor without turning to pricey foraged fare?

Keywords

Italian
Rice
Pork
Pasta
Grains
Rice & Beans
Europe
Fruits & Vegetables
Vegetables
Meat
Main Courses

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Ingredients

2 bay leaves
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms
3 1/2 cups low-sodium chicken broth
2 teaspoons soy sauce
4 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms, wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
2 medium onions, chopped fine (2 cups)
1/2 teaspoon table salt
3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
2 ounces pancetta, finely chopped
1 pound Arborio rice (2 1/8 cups)
1 cup dry white wine or dry vermouth
2 ounces Parmesan cheese, finely grated (about 1 cup)
2 tablespoons chopped fresh parsley leaves
1 tablespoon minced fresh sage leaf