Pancetta and wild mushroom risotto | Kitchen Geekery

Ingredients

• 300 g risotto rice (e.g. arborio)
• 100 g pancetta (strips)
• 150 g mushrooms ideally quality wild ones!)
• 150 ml red wine
• 2 onions (finely chopped)
• 2 garlic cloves (crushed)
• 1½ pints chicken stock
• 50 g unsalted butter
• 50 g parmesan
• a handful of flat-leaf parsley (chopped)
• 1 tbsp olive oil