Mushroom And Pancetta Risotto Recipe

Name: Mushroom And Pancetta Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 cups low sodium chicken broth; 1 sprig rosemary; 2 tablespoons EVOO; 4 ounces pancetta diced; 12 ounces wild mushrooms sliced, about 4 cups; 1/2 onion diced; 1 1/2 cups arborio rice; 1 cup dry white wine; 2 tablespoons unsalted butter; 3/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh chives plus more for topping; freshly ground pepper

Servings: persons

6 1/2 cups low sodium chicken broth
1 sprig rosemary
2 tablespoons EVOO
4 ounces pancetta diced
12 ounces wild mushrooms sliced, about 4 cups
1/2 onion diced
1 1/2 cups arborio rice
1 cup dry white wine
2 tablespoons unsalted butter
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives plus more for topping
freshly ground pepper

1
Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; remove to a plate with a slotted spoon. Add the mushrooms to the pot and cook until slightly browned, 3 to 4 minutes. Remove to the plate; set aside.
2
Add the remaining 1 tablespoon olive oil to the pot; add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until the wine is absorbed, 3 to 5 minutes.
3
Add 3 cups warm broth and bring to a simmer. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add 3 more cups broth; return to a simmer and cook, stirring, until the rice is just tender, about 13 minutes.
4
Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top with more chives.

1050

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 1/2 cups low sodium chicken broth, 1 sprig rosemary, 2 tablespoons EVOO, 4 ounces pancetta diced, and more.

Yes, Mushroom And Pancetta Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Pancetta Risotto

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