Pancetta and wild mushroom risotto
Nothing can beat a good risotto and this mushroom risotto adds pancetta to impart loads of flavour into the rich, creamy rice. Pancetta is pork belly that
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kitchengeekery.com.
Cooking tools:
- Cast iron skillet
- Grill
- Kitchen scale
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Soup bowl
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
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