Mushroom  Risotto. J P G


  1. Place a heavy-bottomed saucepot over medium heat and cook the pancetta until crisp and lightly browned. Remove the pancetta and add the onion to the pot (if the pancetta does not let out enough fat, add 1 Tbsp of butter or oil) and sauté for 3 minutes, just to soften.
  2. Increase the heat to medium-high and add the mushrooms, sautéing until they are tender and any excess liquid has evaporated. Add the garlic and Arborio rice and stir for a minute. Add the white wine, reduce the heat to medium-low and stir constantly until the liquid has been absorbed. Add back the cooked pancetta. Add the stock, 1 cup at a time, and stirring frequently (but constant stirring is not essential) until each cup has been fully absorbed before adding the next cup.
  3. Check the rice by tasting, and add the remaining 1 cup of stock (or less) if needed until the rice is tender but still “al dente”. The risotto should be saucy, not stodgy. Stir in the butter and parsley and a little Parmesan cheese. Season to taste, serve, and allow guests to grate on more Parmesan, if they wish.