Mushroom and pancetta risotto

Mushroom and pancetta risotto

What's for Dinner?
10 mins
Cooking time
30 mins
Gorta Yuuki

Use your choice of mushrooms for this risotto. i like to use a mixture of button and swiss brown mushrooms. in late autumn, wild mushrooms are in season and they take the dish to a whole new level.


Quantity Ingredient
oil, for cooking
100g pancetta, diced
1 onion, diced
1 garlic clove, crushed
1 leek, thinly sliced, (optional)
1 carrot, finely diced, (optional)
200g sliced mixed mushrooms
300g arborio rice
125ml white wine
0.75 - 1 litres hot vegetable or chicken stock
40g freshly grated parmesan cheese
50g butter, diced
2 tablespoons chopped flat-leaf parsley
salt and freshly ground black pepper


  1. Heat a large heavy-based saucepan over medium heat. Add a splash of oil and the pancetta and cook for 5–6 minutes, until crisp. Remove the pancetta from the pan and set aside.
  2. Wipe the pan clean and return to the heat. Add 2 tablespoons of oil, the onion and garlic and the leek and carrot, if using. Cook for 3–4 minutes, or until fragrant and soft. Add the mushrooms and cook for 3–4 minutes, stirring often until softened. Add the rice and stir to coat with the oil. Cook briefly, then add the wine and stir until it is absorbed. Return the pancetta to the pan.
  3. Add enough hot stock to cover the rice and cook, stirring, until it is absorbed. Continue adding hot stock, a ladleful at a time, stirring well with each addition and adding more as it is absorbed. After 15–20 minutes the rice should be just cooked, but each grain should still be slightly firm in the centre.
  4. Remove the pan from the heat. Add the parmesan, butter and parsley and stir until the risotto is creamy and the cheese has melted. Check the seasoning and add the salt and pepper, to taste, then serve.
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