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.
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.
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