Mushroom and Pancetta Risotto

A risotto is a very comforting meal to enjoy on cold days. Try our creamy wild mushroom and pancetta risotto recipe. The mushroom fans will be pleased.


20 min.


30 min.




1 ½ cup mushrooms (wild mix)

1 cup pancetta cubes

6 cups chicken broth

2 cup arborio rice

1 cup white wine

1 cup Parmesan cheese

1 cup minced shallots

¼ cup salted butter

Salt and pepper


1. In a skillet, grill the mushrooms and pancetta in 2 tbsp. of butter. Cook until the mushrooms are golden. Set aside.

2. In a casserole, bring the broth to a boil. Reduce the heat and set aside.

3. In a large casserole, heat the remaining butter then add the shallots and rice. Cook for 3 minutes, stirring continuously. Add the wine and reduce until almost dry.

4. Add 1 cup of broth at a time, stirring frequently until the liquid is absorbed. Repeat until the rice is tender.

5. Add the mushrooms, pancetta and Parmesan cheese into the rice and warm up before serving.