MUSHROOM RISOTTO with PANCETTA & PARMESAN
I love replicating meals that I’ve enjoyed on travels abroad, and on a recent holiday that included stops in Venice and Istria, Croatia, both countries featured mushroom risotto dishes on their menus.
It was a pleasant reminder that a well-made risotto is about simplicity – only one or two key flavours should stand out. Here at home, I find I put too many “things” in my risotto, but the creamy texture of the rice with the earthiness of mushrooms is what shines here.
Another nice reminder, when enjoying risotto in Italy & Croatia, was that risotto should be saucy, not stodgy. It should actually sit quite flat on the plate, and not be a “blob” of thick rice.
Serves 4 as a main course, 6 to 8 as a starter
Prep Time: 10 minutes
Cook Time: 30 minutes