Your rating
Not rated yet!
Modify
Wild Mushroom Risotto with Crispy Pancetta
Created by: Howcan Team
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 cup diced pancetta
- 1 cup mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep warm.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove the pancetta from the skillet and set aside on a paper towel-lined plate.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the shallots and garlic, and sauté until softened, about 2 minutes.
- Add the Arborio rice to the skillet and stir to coat with the oil, shallots, and garlic. Cook for 1-2 minutes until the rice becomes translucent around the edges.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- Add a ladleful of warm broth to the skillet and stir constantly until the broth is absorbed. Continue adding the broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is creamy and al dente, about 20 minutes.
- Stir in the mixed wild mushrooms and cook for an additional 2-3 minutes until the mushrooms are tender.
- Remove the skillet from the heat and stir in the grated Parmesan cheese and unsalted butter. Season with salt and pepper to taste.
- Divide the risotto among serving plates and top with the crispy pancetta and chopped fresh parsley. Serve immediately.
Wild Mushroom Risotto has a rich history dating back to Northern Italy, where it was first created. This creamy, flavorful dish has become a staple in Italian cuisine, known for its earthy flavors and luxurious texture. The addition of crispy pancetta adds a savory, salty element that perfectly complements the wild mushrooms and creamy rice. Renowned chefs like Gualtiero Marchesi and Massimo Bottura have elevated the dish, incorporating their own unique twists and techniques. In modern times, restaurants like Osteria Francescana in Modena, Italy, and Le Bernardin in New York City, USA, are known for serving exceptional versions of this dish. The key to a perfect Wild Mushroom Risotto lies in using high-quality ingredients, such as Arborio rice, a variety of wild mushrooms, and rich chicken or vegetable stock. The pancetta should be cooked until crispy, adding a delightful crunch to each bite. This dish is a labor of love, requiring patience and attention to achieve the ideal creamy consistency. Whether enjoyed at a Michelin-starred restaurant or homemade with care, Wild Mushroom Risotto with crispy pancetta is a true culinary delight.
45 min
4
450 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Most recent recipes
Gluten-Free Veal Parmesan
A delicious gluten-free twist on the classic veal parmesan recipe.
50 min
4
450 calories
Chia Seed Pudding with Fresh Berries
A healthy and delicious chia seed pudding with added fresh berries for a burst of flavor.
5 min
2 servings
250 calories
Sesame Crusted Salmon
This recipe features a delicious sesame crust on perfectly cooked salmon fillets.
25 min
4
300 calories