Risotto with Pancetta and Wild Mushrooms

Name: Risotto with Pancetta and Wild Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 1 liters light chicken stock or canned low-sodium broth; 1 garlic clove, lightly smashed; 2 Tbsps heavy cream; 454 grams mixed mushrooms, such as chanterelles, cremini and Portobellos, thickly sliced; 1 Tbsp extra-virgin olive oil; 57 grams paper-thin slices of pancetta or bacon (about; 57 grams 1/2 cup freshly grated Parmigiano-Reggiano cheese , plus shavings, for garnish; 1 teaspoon finely chopped parsley or tarragon; 8 servings Sea salt; 1 shallot, minced; 3 Tbsps unsalted butter; 8 servings Freshly ground white pepper

Risotto with Pancettan and Wild Mushrooms might be just the side dish you are searching for. This gluten free recipe serves 8. One portion of this dish contains roughly 11g of protein, 14g of fat, and a total of 340 calories. It is a rather cheap recipe for fans of Mediterranean food. Head to the store and pick up mushrooms, pancetta, parmigiano-reggiano cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the broiler. Arrange the pancetta slices on a baking sheet in a single layer and broil for 1 to 2 minutes, or until golden and sizzling.

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Pancetta

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Baking Sheet

Broiler

Drain on paper towels, then crumble.

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Paper Towels

In a large nonstick skillet, heat the oil.

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Cooking Oil

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Frying Pan

Add the mushrooms, season with salt and cook over high heat, stirring, just until they exude their juices, 3 to 4 minutes.

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Mushrooms

Salt

Transfer the mushrooms and their liquid to a strainer set over a bowl and press lightly on the mushrooms; reserve the liquid. Wipe out the skillet and add 1 tablespoon of the butter. Return the mushrooms to the skillet and cook, stirring, until tender and just beginning to brown, about 3 minutes.

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Mushrooms

Butter

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Sieve

Frying Pan

Bowl

Add the parsley, cover and keep warm.

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Parsley

In a medium saucepan, combine the stock with the reserved mushroom liquid and bring to a simmer, then keep warm over low heat. In a large, deep nonstick skillet, melt 1 tablespoon of the butter.

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Mushrooms

Butter

Stock

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Sauce Pan

Frying Pan

Add the garlic and cook over moderate heat until fragrant.

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Garlic

Add the shallot and cook until softened but not browned, 3 to 4 minutes; discard the garlic.

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Shallot

Garlic

Add the rice and stir until the grains are thoroughly coated with butter.

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Butter

Grains

Rice

Add 1 cup of the hot stock to the pan and cook, stirring constantly, until the rice has absorbed most of the stock, 1 to 2 minutes. Continue to cook the risotto, adding the stock 1 cup at a time, and stirring constantly between additions until it is absorbed. Cook the risotto until it has a creamy, porridgelike consistency, about 20 minutes.

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Stock

Rice

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Frying Pan

Remove the risotto from the heat and stir in the grated Parmigiano-Reggiano, the cream and the remaining 1 tablespoon of butter. Season with salt and white pepper and transfer to warm soup plates.

Ingredients you will need

White Pepper