Wednesday, 5 December 2012
Red wine, mushroom and pancetta risotto
Unfortunately, British supermarkets don't have a good selection of mushrooms so I've only used ordinary mushrooms and oyster mushrooms so far. I'm dreaming of using a mix of wonderful wild mushrooms, chanterelles in particular, and perhaps a tiny wee amount of dried porcinis and the soaking juices of those... If you want to prepare a vegetarian version of this, I would definitely recommend using porcinis.
200 g arborio rice
1/2 red onion, very finely chopped
1-2 garlic cloves, very finely chopped
1 celery stick, very finely chopped
175 ml full-bodied red wine
1.2 l vegetable stock
extra virgin olive oil
freshly ground black pepper
50 g freshly grated parmesan
1/2 packet of pancetta
250 g mushrooms
1. First of all, heat a little olive oil in a non-stick frying pan and sauté the mushrooms and pancetta until crisp and golden. Set them aside.
3. Add the rice and stir for a couple of minutes until it starts to look a little translucent.
4. Add the wine and stir until it's been absorbed by the rice. Then add a ladle of stock at the time and keep stirring. You want the rice to bubble but not boil so adjust the heat as necessary during this step. The rice will take about 15-20 minutes.
6. Next, mix in the parmesan and a little olive oil. Put the lid on and leave for a couple of minutes. Then serve.