Risotto with Pancetta and Wild Mushrooms

Ingredients

  1. 8 paper-thin slices of pancetta or bacon (about 2 ounces)
  2. 1 tablespoon extra-virgin olive oil
  3. 1 pound mixed mushrooms, such as chanterelles, cremini and Portobellos, thickly sliced
  4. Sea salt
  5. 3 tablespoons unsalted butter
  6. 1 teaspoon finely chopped parsley or tarragon
  7. 5 cups light chicken stock or canned low-sodium broth
  8. 1 garlic clove, lightly smashed
  9. 1 shallot, minced
  10. 1 1/2 cups Arborio rice
  11. 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus shavings, for garnish
  12. 2 tablespoons heavy cream
  13. Freshly ground white pepper

Description

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