Recipe

Wild Mushroom Risotto With Pancetta Cream And Thyme Recipe

Add Step-by-Step Photos	Babsalaba / All my dishes 3 months ago This recipe adds cream to an already creamy risotto, but it's worth the calories. Prep:10m Cook:25m Servings:4	Babsalaba
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Ingredients

½ oz pancetta, diced (about three slices)

Olive oil

3 cremini mushrooms, sliced

An assortment of dried mushrooms, reconstituted and chopped

5 cups chicken stock

butter

1 shallot, finely chopped

1 clove of garlic, minced

1 cup Arborio rice

1/3 cup of white wine

1 tablespoon heavy cream

¼ cup shredded pecorino romano

Fresh thyme

Salt and pepper

Directions

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.

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Comments

momo_55grandma 3 months ago said:
Yummie recipe great post luv the flavor combo here thanks

mjcmcook 3 months ago said:
~HELLO~
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~
~*~mjcmcook~*~