Pancetta and Porcini Mushroom Risotto with Riso Gallo

Prep time: 5 minutes | Cook time: 20 minutes | Serves: 3-4 (or two with leftovers) | Nutrition: 510 calories per serving

Ingredients

• 300g of Carnaroli Riso Gallo
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 stick of celery, finely chopped
• 75g diced pancetta / bacon lardons or bacon
• 50g chestnut mushrooms, sliced
• Glass of white wine
• 20g porcini mushrooms, soaked and roughly chopped
• 1 litre of vegetable or chicken stock
• 1 tsp oregano
• 30g Butter
• 30g Parmesan, or alternative hard cheese
• Olive Oil

Method

1. Traditionally a risotto starts with butter, but because I’m adding pancetta I cook this off first and the fat from the pancetta helps flavour the risotto as it cooks, so I begin with pancetta in the pan on a medium heat for a few minutes.

2. When the fat is released add your soffritto ingredients of onion, carrot and celery. If you’re not using pancetta begin with 25g of butter or a good glug (1-2tbsp) of olive oil for your soffritto. You don’t have to use all three ingredients, you can just use onion or you can substitute celery for leek, or fennel, it’s up to you and with more confidence you can decide how you prefer your risotto. I also add oregano and season with salt at this point.

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!

5. Next up, add your glass of white wine (or vermouth), alternatively add splash of stock and stir the rice until all the liquid is absorbed.

6. Then add about 200ml or a ladelful of hot stock to the pan and continue to stir, until all the liquid is absorbed, and again add 200ml of stock and keep doing this for about 10 - 12 minutes. Season with salt and pepper.

7. Then add any of your ingredients like porcini mushrooms, chicken, prawns, frozen pes, spinach etc and continue to cook for a final 5-8 minutes until the rice is cooked al dente and you still have a little stock remaining with the rice. Taste and season if necessary.

8. Then add your grated parmesan and some butter (or olive oil if vegan), give a good stir, and place a lid (or plate) over your pan and allow it to rest for two minutes. This is called the mantecare ‘to stir together’

9. Plate up, top with parmesan and enjoy!