Sunday, October 11, 2009

Wild Mushroom Risotto with Pancetta, Thyme and Cream

I know that some people consider it a blasphemy to add cream to an already creamy risotto, but I like to live decadently. Besides, I don't eat this every day.

This serves 4 people as a side dish or elegant appetizer; 2 people as a main dish or 1 person gluttonously.

Don't even ask me how I know that.

Wild Mushroom Risotto with Pancetta, Thyme and Cream

  • ½ oz pancetta, diced (about three slices)
  • Olive oil
  • 3 cremini mushrooms, sliced
  • An assortment of dried mushrooms, reconstituted and chopped
  • 5 cups chicken stock
  • butter
  • 1 shallot, finely chopped
  • 1 clove of garlic, minced
  • 1 cup Arborio rice
  • 1/3 cup of white wine
  • 1 tablespoon heavy cream
  • ¼ cup shredded pecorino romano
  • Fresh thyme
  • Salt and pepper
  1. Saute the pancetta in a little bit of olive oil, rendering off the fat.
  2. Remove the pancetta and sauté the fresh cremini in the rendered fat until they’re nicely golden.
  3. Add the pancetta back to the pan and toss together for a few seconds, then take out of the pan and drain the excess oil/fat.
  4. Saute the shallots in butter over medium-high heat until translucent.
  5. Add the garlic and cook for a minute, then add the chopped wild mushrooms, let cook for a minute or so and then add the rice and stir to coat well.
  6. Pour in the wine and stir. Once it has absorbed into the rice, start adding the stock, one ladleful at a time. Stir constantly.
  7. Once the rice is cooked (no longer chalky-white in the center, but still firm (but not crunchy) to taste, add the cream, pecorino and thyme.
  8. Taste and add salt and pepper as needed.
  9. Then toss in the pancetta and cremini mushrooms.

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