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.
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.