7 cups crimini and/or portobello mushrooms, sliced
6 oz. pancetta
1 1/2 cups arborio rice
1 tsp olive oil
3 tsp butter
2 shallots, minced
1 cup brandy
8 cups chicken stock
1/4 cup parmesan cheese, grated plus more to serve
4 tbsp chopped parsley
salt and pepper
Heat chicken stock in a small pot and keep on low heat.
In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute. Cook until tender, which is about 5-10 minutes depending upon the size of the mushrooms. Set aside.
Add butter to the pan on set flame to medium-low heat. Add pancetta, shallots and onion, sauté about 1 minute.
Add rice mixing well until well-coated and translucent, about 2 minutes.
Add wine, salt and pepper and mix well until it is absorbed into the rice.
Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
Add mushrooms, parmesan cheese and parsley, mix well and salt and pepper to taste.
Risotto is my new obsession. I’ve been trying a few different varieties. I’m loving the mushrooms in this dish. It’s the perfect side to a juicy steak.