Mushroom And Pancetta Risotto Recipes
MUSHROOM AND PANCETTA RISOTTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 522 calorie, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 50 milligrams, Sodium 658 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 19 grams
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- Preheat the broiler. Arrange the pancetta slices on a baking sheet in a single layer and broil for 1 to 2 minutes, or until golden and sizzling. Drain on paper towels, then crumble.
- In a large nonstick skillet, heat the oil. Add the mushrooms, season with salt and cook over high heat, stirring, just until they exude their juices, 3 to 4 minutes. Transfer the mushrooms and their liquid to a strainer set over a bowl and press lightly on the mushrooms; reserve the liquid. Wipe out the skillet and add 1 tablespoon of the butter. Return the mushrooms to the skillet and cook, stirring, until tender and just beginning to brown, about 3 minutes. Add the parsley, cover and keep warm.
- In a medium saucepan, combine the stock with the reserved mushroom liquid and bring to a simmer, then keep warm over low heat. In a large, deep nonstick skillet, melt 1 tablespoon of the butter. Add the garlic and cook over moderate heat until fragrant. Add the shallot and cook until softened but not browned, 3 to 4 minutes; discard the garlic. Add the rice and stir until the grains are thoroughly coated with butter.
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- Set your oven to 450⁰F/220⁰C, combination steam. If your oven has variable steam settings, use 30% steam. If not, don't worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you.
- If you’re doing the browned butter, put the butter in a large shallow cooking tray and put it in the oven for 2-3 minutes, until it melts and the solids begin turning brown (watch it closely, the line between browned and blackened is a fine one!).
- Add the onion, mushrooms and pancetta to the tray, give it a quick stir to coat everything in the butter and return to the oven for 15 minutes, stirring after 10 minutes so it cooks evenly. There should be a little mushroom-y liquid left in the tray but if it looks soupy give it another few minutes.
- Remove the vegetables and pancetta from the tray (for minimal dishes use, I just scrape it all into a bowl over the top of the zucchini, which I slice while the other things cook). You can do all of the above up to a day before you make the risotto if you like, just cover and store in the fridge until you’re ready to use it.
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- 3. Once your soffritto has started to soften, add any other veg your including in your dish, so for me this was my chestnut mushrooms. If you’re adding anything that is pre-cooked like chicken, prawns or porcini, we will stir these in five minutes before the end, along with anything such as frozen peas or fresh spinach.
- 4. Once your veg has started to soften, increase the heat a little and add your risotto rice, we want to toast it a little and coat it in the lovely butter or olive oil from the pan, you can always add a little extra if needed. Don’t let the rice stick, keep it moving!
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- Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add in the sliced mushrooms and minced garlic. Cook, stirring frequently, until mushrooms have lightly browned, about 8 minutes; remove from heat and set aside.
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