How to make it

  • Saute the pancetta in a little bit of olive oil, rendering off the fat.
  • Remove the pancetta and sauté the fresh cremini in the rendered fat until they’re nicely golden.
  • Add the pancetta back to the pan and toss together for a few seconds, then take out of the pan and drain the excess oil/fat.
  • Saute the shallots in butter over medium-high heat until translucent.
  • Add the garlic and cook for a minute, then add the chopped wild mushrooms, let cook for a minute or so and then add the rice and stir to coat well.
  • Pour in the wine and stir. Once it has absorbed into the rice, start adding the stock, one ladleful at a time. Stir constantly.
  • Once the rice is cooked (no longer chalky-white in the center, but still firm (but not crunchy) to taste, add the cream, pecorino and thyme.
  • Taste and add salt and pepper as needed.
  • Then toss in the pancetta and cremini mushrooms.

Reviews & Comments 3

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    " It was excellent "
    terryr ate it and said...
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    " It was excellent "
    mjcmcook ate it and said...
    I love this "5"FORK!!!!! Recipe~
    Except~~~ALL that 'tedious' stirring!
    I just have to be honest!
    Perhaps I can 'enlist' my Granddaughter to help
    with the 'stirring'~
    In any event~ I will 'Make&Taste' this
    creamy, comforting concoction ~ !
    Thank-you for sharing~
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    Yummie recipe great post luv the flavor combo here thanks
    Was this review helpful? Yes Flag

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