Risotto With Pancetta And Wild Mushrooms

1 fave
More from this source
Food & Wine


Add a comment


8 paper-thin slices of pancetta or bacon (about 2 ounces)

1 tablespoon extra-virgin olive oil

1 pound mixed mushrooms, such as chanterelles, cremini and Portobellos, thickly sliced

Sea salt

3 tablespoons unsalted butter

1 teaspoon finely chopped parsley or tarragon

5 cups light chicken stock or canned low-sodium broth

1 garlic clove, lightly smashed

1 shallot, minced

1 1/2 cups Arborio rice

1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus shavings, for garnish

2 tablespoons heavy cream

Freshly ground white pepper

You might also like

Pumpkin And Crispy Pancetta Risotto
Donal Skehan
Pumpkin Risotto With Seared Scallops
Spoon Fork Bacon
Butternut Squash Risotto
My Baking Addiction
Risotto With Scallops, Pancetta & Spinach
Fine Cooking
Kabocha Risotto
Closet Cooking
Dinner Tonight: Radicchio Risotto
Serious Eats
Roast Squash Risotto Recipe (With Sage, Chestnu...
Jamie Oliver
Pea And Pancetta Risotto
Great British Chefs
Parsnip Risotto With Pancetta And Sage
Fine Cooking
Lemon Cream Chicken With Champagne Risotto And...
Every Day with Rachael Ray