Friday, 4 December 2009

Risotto with Mushrooms and Pancetta

As per Leslie's request, here is Risotto with mushrooms and pancetta.

5 cups mushroom broth, if not use vegetable, chicken or beef
3 tablespoons olive oil
1/3 cup white wine
2 cups arborio rice
4 shallots, chopped
4 cloves garlic, minced
3 green onions, sliced
3 tablespoons fresh thyme, chopped finely
3 tablespoons italian parsley, chopped finely
pancetta, chopped into bits
500 g mushrooms, like crimini, shitake, chanterelle, brown, white, morels etc. sliced thinnish
1/2 cups or more Parmigiano Reggiano, grated

Fry pancetta until crispy, then remove from pan.
Saute half the garlic, 1 green onion and 2 shallots for 2 minutes, then add mushrooms and sear on both sides. For it to sear, do not touch it once you've spread it out on the pan for about 5 minutes, before flipping/mixing. Mixing it immediately releases its juices, rendering it soggy. Add thyme and saute till brown, then remove the mushrooms.

Add oil, saute remaining garlic, shallots and green onions 2 minutes, then add rice. After 30 seconds -1 minute, the grains will brown and have white dots.

Add wine to deglaze and reduce, then add 1 ladle of simmering broth.
Mix for a 3-5 minutes, letting the rice absorb the liquid before adding another ladle. Stir frequently.
After about 45 minutes of stirring and adding broth, the risotto will be cooked. It should be creamy and soft, and have just a slight bite to it.
Take off heat, add pancetta and mushrooms, taste, garnish with parsley and serve immediately, with grated parmigiano passed around.

Serves 4-6

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