Creamy Mushroom Risotto with Crispy Pancetta

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 4 ounces (115g) pancetta, diced 4 ounces (115g) pancetta, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) fresh thyme leaves 1 tablespoon (15ml) fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth and keep it warm over low heat.
2. 2.
   In a separate large pot, heat the olive oil and butter over medium heat. Add the diced pancetta and cook until crispy. Remove the pancetta from the pot and set it aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the Arborio rice to the pot and stir it for a minute until it is well coated with the oil and butter.
5. 5.
   Pour in the white wine and cook until it is absorbed by the rice.
6. 6.
   Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next.
7. 7.
   After adding half of the broth, stir in the sliced mushrooms and fresh thyme leaves.
8. 8.
   Continue adding the remaining broth, stirring constantly, until the rice is cooked al dente and has a creamy consistency.
9. 9.
   Remove the pot from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
10. 10.
    Serve the risotto hot, topped with the crispy pancetta.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which contributes to the creamy texture of the dish.
• Pancetta — For a crispier texture, cook the pancetta separately and add it to the risotto just before serving.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Use homemade vegetable broth for the best flavor.
• Experiment with different types of mushrooms, such as porcini or shiitake, to add depth to the dish.
• Add a splash of white wine at the end for an extra burst of flavor.
• Garnish with fresh parsley or chives for a pop of color.

Serving advice

Serve the Creamy Mushroom Risotto with Crispy Pancetta as a main course accompanied by a fresh green salad or roasted vegetables.

Presentation advice

Present the risotto in individual bowls, garnished with a sprinkle of grated Parmesan cheese and a few thyme leaves. Place a crispy pancetta slice on top for an attractive and appetizing presentation.