Risotto with pancetta and chanterelles
Risotto with pancetta and chanterelles

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, risotto with pancetta and chanterelles. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Risotto with pancetta and chanterelles is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Risotto with pancetta and chanterelles is something which I have loved my entire life.

Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles. The Risotto with Chanterelles recipe out of our category mushroom!

To begin with this recipe, we must prepare a few ingredients. You can cook risotto with pancetta and chanterelles using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Risotto with pancetta and chanterelles:
  1. Prepare Olive oil
  2. Prepare 1-2 onions
  3. Get 1-2 dried chilli peppers
  4. Make ready 320 gr rice
  5. Prepare 250 gr chanterelles
  6. Take 200 gr pancetta
  7. Prepare 1 glass white wine
  8. Make ready Parmesan or Grana Padano as much as you like
  9. Take Butter
  10. Take Parsley
  11. Take Salt pepper
  12. Take 1 lt broth

Serve over the risotto with some pancetta and parmesan. Download Risotto pancetta stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Remove the risotto from the stove, fold in the Parmesan and butter and season with sugar, salt and pepper. Add three-quarters of the fried chanterelles and asparagus and fold into the risotto carefully.

Instructions to make Risotto with pancetta and chanterelles:
  1. Make a soffritto with the onions and the chilli peppers.
  2. When done, add pancetta and cook if for few minutes.
  3. As soon as the pancetta starts to change color, add chanterelles.
  4. When the mushrooms lost all their liquid add the rice and keep cooking it on high hear until it becomes transparent.
  5. Add wine and wait until it evaporates.
  6. Add broth and keep cooking at low heat until rice is cooked. Meanwhile add salt and pepper.
  7. Add butter and parmesan. Cover it and wait few minutes before serving with fresh parsley.
  8. ADVICES AND NOTES: Any kind of mushroom are good with this recipe. You can ignore parsley and chilli peppers. As always, for risotto you need a rice rich in starch.

Place the remaining chanterelle and asparagus pieces on top of the risotto to serve. John Gottfried owner of Gourmet Garage shared this recipe with us. In a saucepan, bring the broth and dried mushrooms to a boil. Reduce the heat and keep This is the perfect opportunity to discover varieties of wild or cultured mushrooms, such as chanterelles, blue feet, shiitake, oyster, etc. I was recently sent an Italian made Lagostina Risotto Pot.

So that’s going to wrap it up for this exceptional food risotto with pancetta and chanterelles recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!