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Serves
US | Metric
Ingredients
  • 1 Medium Brown Onion
  • 4 Garlic Cloves
  • 1 Leek
  • 2 tsps Fresh Chopped Thyme
  • 250 g Pancetta
  • 250 g Mixed Wild Mushrooms
  • 50 g Dried Porcini Mushrooms
  • 300 g Arborio Rice
  • 125 ml Dry White Wine
  • 1200 ml Chicken Stock
  • 50 g Finely Grated Parmesan + more to serve
  • 25 g Butter
  • 2 tbsps Extra Virgin Olive Oil
Wild Mushroom & Pancetta Risotto Wild Mushroom & Pancetta Risotto
Wild Mushroom & Pancetta Risotto

Salty Pancetta and sweet, earthy wild mushrooms create a hug for your stomach!

Prep 1 hour
Total 1 hour
  1. Add the olive oil to a non-stick pan over a medium to high heat.
  2. Finely dice the onion and garlic, add to the pan along with the thyme and fry gently until transparent.
  3. Slice the leek and add this and the pancetta to the pan with the onions - cook until the pancetta starts to change colour and the leeks soften.
  4. Add the wild mushrooms and porcini mushrooms and cook until slightly soft.
  5. Add the rice to the pan and stir thoroughly to allow any flavours already released to be absorbed by the rice.
  6. Add the white wine and stir again to deglaze the pan then cook until all the wine has been absorbed.
  7. Gradually add a ladle of stock at a time to the pan, stir constantly and not allowing the rice to become dry. Cook until the rice starts to soften.
  8. Cook until the rice softens and becomes creamy but retains some bite
  9. Stir through the parmesan and butter and serve.
Wild Mushroom & Pancetta Risotto Wild Mushroom & Pancetta Risotto
Wild Mushroom & Pancetta Risotto

Salty Pancetta and sweet, earthy wild mushrooms create a hug for your stomach!

favorite
print
like
Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 Medium Brown Onion
  • 4 Garlic Cloves
  • 1 Leek
  • 2 tsps Fresh Chopped Thyme
  • 250 g Pancetta
  • 250 g Mixed Wild Mushrooms
  • 50 g Dried Porcini Mushrooms
  • 300 g Arborio Rice
  • 125 ml Dry White Wine
  • 1200 ml Chicken Stock
  • 50 g Finely Grated Parmesan + more to serve
  • 25 g Butter
  • 2 tbsps Extra Virgin Olive Oil

  1. Add the olive oil to a non-stick pan over a medium to high heat.
  2. Finely dice the onion and garlic, add to the pan along with the thyme and fry gently until transparent.
  3. Slice the leek and add this and the pancetta to the pan with the onions - cook until the pancetta starts to change colour and the leeks soften.
  4. Add the wild mushrooms and porcini mushrooms and cook until slightly soft.
  5. Add the rice to the pan and stir thoroughly to allow any flavours already released to be absorbed by the rice.
  6. Add the white wine and stir again to deglaze the pan then cook until all the wine has been absorbed.
  7. Gradually add a ladle of stock at a time to the pan, stir constantly and not allowing the rice to become dry. Cook until the rice starts to soften.
  8. Cook until the rice softens and becomes creamy but retains some bite
  9. Stir through the parmesan and butter and serve.