Mushroom risotto with crispy pancetta

Name: Mushroom risotto with crispy pancetta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 100g Primo Gourmet Selection Pancetta, roughly chopped; 1 leek, sliced; 2 cloves garlic, chopped; 200g Swiss Brown mushrooms, quartered; 240g (1 cup) Arborio rice; 160ml (2/3 cup) white wine; 1 litre (4 cups) hot chicken stock; Grated parmesan, to serve

3.6

(3)

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 4

Author : Kerrie Ray

risotto mushrooms pancetta

Ingredients

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2 tablespoons olive oil100 grams Primo Gourmet Selection Pancetta, roughly chopped1 leek, sliced2 cloves garlic, chopped200 grams Swiss Brown mushrooms, quartered240 grams (1 cup) Arborio rice160 milliliters (2/3 cup) white wine1 litre (4 cups) hot chicken stockGrated parmesan, to serve

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Instructions

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Step 1

Heat half the oil in a large, heavy-based pan over medium heat. Add pancetta and cook, stirring often for 3-4 minutes or until crisp. Remove with a slotted spoon to a plate and set aside.

Step 2

Add remaining oil and leek to the pan and cook, stirring for 3-4 minutes until softened. Add garlic and mushrooms, and cook stirring for 4-5 minutes or until lightly golden. Stir through the rice and cook for 2 minutes coating the grains.

Step 3

Add wine and simmer until the liquid is absorbed. Slowly add hot stock (about 80ml (1/3 cup) at a time). Stir continuously until the liquid absorbs. Continue adding stock until the rice is creamy but still has a slight bite. Stir through half the pancetta and season with pepper.

Step 4

Spoon risotto into serving plates. Scatter with remaining crispy pancetta and grated parmesan to serve.