Mushroom risotto with fried pancetta

Mushroom risotto with fried pancetta

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Community Recipe

  • 4
  • Medium
  • 10 minutes
  • 40-50 minutes

Ingredients

  • 500g Arborio rice
  • 7.5 cups chicken stock
  • 1 chopped onion
  • 500g exotic mushrooms
  • 300ml white wine
  • 100g butter
  • 200ml grated Parmesan cheese
  • a handful of flaked almonds
  • a few slices fried proscuitto

Cooking Instructions

Fry the onions until soft in olive oil and some of the butter. Add the mushrooms and fry until they start to colour. Add the rice and fry until the grains begin to turn translucent. Add the wine and stir until largely burnt off. Then begin adding the chicken stock gradually, allowing it to absorb partially before adding more. Stir constantly. Once the rice is cooked, but still has a tiny bit of bite to it, add the parmesan, remaining butter and salt and pepper. Top with toasted flaked almonds and fried proscuitto.

Jessica Stein Recipe by: Jessica Stein
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