Risotto with mushrooms and pancetta

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 522, total fat 29 G., saturated fats 11 G., proteins 19 G., carbohydrates 34 G., fiber 1 G., cholesterol 50 mg, sodium 658 mg, sugar 0 G.

This delicate risotto is a wonderful opportunity to showcase the aroma of wild mushrooms, and their flavor is perfectly complemented by the salty pieces of fried pancetta. This method is a bit simpler than traditional risotto: you don't have to pour in small amounts of broth and wait for it to be absorbed each time, yet the dish still turns out creamy and tender. Sprinkle with green onions and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6.5 cups lightly salted chicken broth
1 sprig of rosemary
2 tablespoons extra-virgin olive oil
110 g diced pancetta
350 g thinly sliced wild mushrooms (about 4 cups)
Half an onion, diced
1.5 tbsp. Arborio rice
1 cup dry white wine
2 tablespoons unsalted butter
3/4 cup grated Parmesan (about 45 g)
2 tbsp chopped fresh chives, plus extra for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Arborio rice, mushrooms, pancetta, rosemary, Parmesan cheese, white wine

Cooking the dish according to the recipe:

In a saucepan over medium heat, heat the chicken broth and add the rosemary; set aside. In a large Dutch oven or saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; transfer with a slotted spoon to a plate. Add the mushrooms to the pan and cook until lightly browned, 3 to 4 minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pan, add the onion, and cook until softened, about 4 minutes. Add the rice and cook, stirring, for 2-3 minutes. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until the wine is absorbed, 3-5 minutes.

Add 3 cups hot broth and bring to a boil. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add another 3 cups broth; bring to a boil and cook, stirring, until the rice is tender, about 13 minutes.
Remove the pan from the heat; add the pancetta, mushrooms, butter, cheese, and green onions. If the risotto is too thick, add more hot broth and season with salt and pepper to taste. Sprinkle with chives and serve.

Categories:

recipe / Calorie content of prepared meals / Dinner / Main courses / Cereals, legumes / Vegetables and mushrooms / / Food Network - recipes / Italian cuisine

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