Risotto with Mushroom & Pancetta
Ingredients:
– 200g pancetta lardons
– 1 batch of Sautéed Mushrooms
– 1 teaspoon chopped fresh thyme
– 2 garlic cloves, finely chopped
– 1.5 litres chicken stock
– 100g butter
– 3 tablespoons ASK Italian extra virgin olive oil
– 55g white onion, finely chopped
– 350g risotto rice, such as Arborio or Carnaroli
– 75ml white wine
– 40g Grana Padano cheese, finely grated
– 4 slices Speck or Parma ham, cut into 4
– freshly ground sea salt and black pepper
Method:
Sauté the pancetta in a medium frying pan over a low heat until the pork begins to render its fat and become crispy. Stir in the sautéed mushrooms, thyme and garlic and cook for 1-2 minutes. Set aside.
Bring the chicken stock to a simmer on the back of the stove. Keep it hot while you make the risotto.
Heat 70g of the butter with 1 tablespoon of olive oil in a large heavy saucepan. Stir in the onion and cook over a low heat until it softens. Now pour in the rice and cook over a medium heat for 2-3 minutes, stirring constantly to ‘toast the rice and coat it with the oil.
Pour in the wine, turn up the heat to medium and cook, stirring, until the liquid evaporates. Stir in one ladleful of hot chicken stock, and cook until the liquid is absorbed. Keep stirring to prevent the rice from sticking to the pan. Add a little more stock and stir again until the liquid is absorbed.
Stir in the pancetta and mushroom mixture Continue adding the liquid a ladleful at a time and stirring until the liquid is absorbed. After about 15 minutes of cooking time, taste the rice, seasoning with salt and pepper as needed. If you run out of hot stock, use hot water from the kettle.
Continue cooking, stirring and adding the liquid until the rice is al dente, or tender but still firm to the bite. The total cooking time of the risotto may vary from 20 to 35 minutes. When it is ready, remove it from the heat and beat in the remaining butter and the cheese. Serve in flat bowls garnished with pieces of Speck and a drizzling of extra virgin olive oil.
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