Smoked Garlic, Pancetta and Wild Mushroom RisottoPosted on in European, Recipes, Vegetarian & Soups
There’s something about a risotto that just totally hits the spot when the mood takes you. Maybe its the fact that you stand there stirring for half an hour imparting a little tlc to your lunch or dinner but particularly on a cold autumnal day it is just perfect. This recipe will serve two. I bought the little steal pan at The Corbridge Cookshop for £9 they are great as an alternative way of serving your food.
You will need:
250g Risotto Rice
750ml Good Quality Chicken Stock
2 Banana Shallots
2 Smoked Garlic Cloves
2 tbs of Parmesan
2 Streaks of Smoked Pancetta
1. First dice up your shallots and garlic and gently sweat off in a frying pan in a little olive oil, salt and pepper until softened but not coloured. Then add your rice making sure the grains are covered and start to go a little translucent.
2. Have your stock gently simmering on the hob next to the risotto and add a ladle of stick at a time to the rice stirring until the liquid is almost absorbed before adding the next. The finished consistency should be a little sloppy so when you pile it in to a bowl it doesn’t quite hold its shape.
3. Check your rice is just right before popping the pancetta under the grill to crisp up. Take out and chopin to strips. Then very quickly fry off the mushrooms in a hot pan with a little butter and olive oil. Season with salt and pepper.
4. Stir in 1 tbs of grated parmesan and add the pancetta. Finally top with the mushrooms and a little parmesan. Add a few twists of back pepper and serve.