Wild mushroom and pancetta risotto
Published Date:
22 January 2008
By Staff Copy
Ingredients
2 tbsp olive oil
25g unsalted butter
1 small onion, diced
2 cloves garlic, chopped
250g risotto rice
50g dried porcini mushrooms
6 slices of pancetta, chopped
175ml red wine
750ml hot chicken stock
Fresh parsley chopped
Grated parmesan cheese
SOAK the mushrooms according to the packet.
Strain and keep the stock.
Roughly chop the mushrooms.
Melt the butter in a large pan and add the onion, garlic and pancetta and fry until the pancetta is crisp.
Add the mushrooms and cook for 2 minutes.
Then add the rice and cover with red wine.
Allow the wine to be absorbed, then add the mushroom stock and the chicken stock.
Stir in and continue to stir at regular intervals whilst the stock is being absorbed.
The rice is cooked when tender but firm to bite.
Stir in the parsley and season with freshly milled black pepper.
Serve with fresh rocket and grated parmesan with a drizzle of olive oil over the top.
The full article contains 167 words and appears in Bridlington Gazette & Heral newspaper.
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Last Updated:
18 January 2008 9:41 AM
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Source:
Bridlington Gazette & Heral
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Location:
Bridlington
