Mushroom and Pancetta Risotto

Mushroom and Pancetta Risotto

Ingredients

  • 250g brown/chestnut mushrooms, thickly sliced
  • 950ml chicken or vegetable stock
  • 2 tbsp olive oil
  • 25g unsalted butter
  • 2 shallots, peeled and finely chopped
  • 1 celery stick, trimmed and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 80g pancetta or smoked streaky bacon, chopped
  • 350g Arborio or Carnaroli rice
  • 100ml dry white wine (or more stock if preferred)
  • Freshly ground black pepper and sea salt
  • 25g fresh Pecorino or Parmesan cheese, finely grated

Method

  1. Heat the stock in a saucepan until it is simmering slowly and steadily.
  2. Heat half the olive oil and butter in a heavy-based pan, add the mushrooms and sauté over a high heat for 4 mins or until the mushrooms are golden. Transfer to plate and set aside.
  3. Add the remaining butter and oil to the pan, add the shallots, celery, garlic and pancetta and cook over a medium heat until pale golden. Stir in the rice and cook, stirring for 1 min. Add the white wine and cook over a low heat, stirring until the wine has evaporated.
  4. Add a ladleful of the stock and continue to cook, stirring until he liquid has been absorbed. Continue adding stock, cooking and stirring for about 15 mins, until three quarters of the stock has been used.
  5. Return the mushrooms to the pan with the next ladle of stock and cook and stir as before until all the stock has been used and the rice is cooked and creamy. Season to taste, then stir in the cheese. Serve straight away with a little more cheese if liked.

Mushroom and Cheese Savoury Muffins

Mushroom and Cheese Savoury Muffins

Prep time 10 minutes | Cooking time 30 minutes | Serves 6 | Make in advance for an easy breakfast

Read more
Mushroom and Chilli Chicken Tagliatelle

Mushroom and Chilli Chicken Tagliatelle

Prep time 5 minutes | Cooking time 15 minutes | Serves 2 | With red pesto, capers and olives

Read more