Risotto with wild mushrooms and pancetta

[Ishbel]

Preparation time: 10 mins, plus 20 mins soaking time
Cooking time: 25-30 mins

45g pack dried Porcini mushrooms
70g pancetta

25g unsalted butter
1 tbsp Olive oil
1 onion, finely chopped

1 tsp chopped garlic
500g pack Carnaroli Risotto rice
150ml red wine
1½ litres hot vegetable or chicken stock
Large handful of fresh flat-leaf chopped
60g freshly grated Parmiagiano Reggiano


Soak the mushrooms in 300ml warm, previously boiled water for 20 minutes.then strain through a sieve, reserving the liquid. Roughly chop the mushrooms and the pancetta, reserving 4 slices.
In a large saucepan, melt the butter with the oil, then stir in the onion, garlic and chopped pancetta and cook for 3-4 minutes until the pancetta is golden. Add the mushrooms and cook for 2-3 minutes, then add the rice and cook for 2 minutes, stirring.

Pour in the wine and cook until the liquid is absorbed, then stir in the mushroom liquid and cook until this has been absorbed. Season with freshly ground black pepper. Add the hot stock, 125ml at a time, stirring constantly, until most of the liquid has been absorbed. Cook until the rice is tender, but firm to the bite.

Preheat the grill to high. Place the remaining pancetta slices under the grill and cook for 4 minutes until crispy, then break into large pieces. Stir the parsley and Parmigianno Reggiano into the risotto.
To serve, place in soup bowls and top with the grilled pancetta. If desired,drizzle with a little Truffle Infused Extra Virgin Olive Oil and top with roquette leaves.

[ironchef]

Mushroom Risotto is the best. Also, instead of using Truffle Oil at the end, you could also drizzle Porcini Oil. Most Italian or Gourmet stores should have it, and you should be able to purchase it online somewhere. Like Ishbel said though, you need to drizzle the oils on top just before you serve it so that the heat from the Risotto will make the aromas in the oil come out. Whatever you do, just don't cook with it...

[norgeskog]

[quote=Ishbel]Preparation time: 10 mins, plus 20 mins soaking time
Cooking time: 25-30 mins
45g pack dried Porcini mushrooms
70g pancetta
[quote]

This sounds great Ishbel, going to try it. I love all of what is in it, however I have not sprung for the truffle oil, but always have EVOO on hand. Thanks for the recipe.

[Alix]

Originally Posted by ironchef

Like Ishbel said though, you need to drizzle the oils on top just before you serve it so that the heat from the Risotto will make the aromas in the oil come out. Whatever you do, just don't cook with it...

Why not cook with it? I am not familiar with truffle oil. Does it have a low flashpoint?

[TheHummer]

Thanks Ishbel

I have added to my cookbook to try very soon

[Ishbel]

Alix

Truffle oil is very expensive! And I presume that cooking with it would 'lose' the truffle flavour from the olive oil.

[ironchef]

Cooking pretty much any infused oil will cause it to lose it's flavor.

[Ishbel]

Ironchef
I'm really intrigued by your name. Why 'Iron'?

[Alix]

Thanks for the answers guys. I knew it was expensive, but didn't know about it losing its flavour.

Ishbel, do you not get the Iron Chef on the TV over there? It is a popular show here.

[Ishbel]

No, never heard of it,Alix!

We don't tend to get many US chefs here - we've got so many of our own with TV shows - people like Jamie Oliver, Rick Stein, Nigella Lawson, Delia Smith, Nick Nairn, Sophie Grigson, John Burton-Race, Anthony Worral-Thompson, Ainsley Harriot.... the list is endless!