Recipe: Perfect Risotto with pancetta and chanterelles

Risotto with pancetta and chanterelles. Stir over a gentle flame until each ladle of the liquid is absorbed. In a saucepan, bring the broth and dried mushrooms to a boil. This is the perfect opportunity to discover varieties of wild or cultured mushrooms, such as chanterelles, blue feet, shiitake, oyster, etc.

John Gottfried owner of Gourmet Garage shared this recipe with us. Chanterelle risotto is the perfect fall weather comfort food. The richness of a simple risotto is brightened by the fruity flavors of chanterelles We forage chanterelles on our land in early August, and they're long gone before the weather turns cold and I'm craving risotto. You can Have Risotto with pancetta and chanterelles using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Risotto with pancetta and chanterelles

1. It's of Olive oil.
2. Lets Go Prepare 1-2 of onions.
3. Lets Go Prepare 1-2 of dried chilli peppers.
4. It's 320 gr of rice.
5. It's 250 gr of chanterelles.
6. It's 200 gr of pancetta.
7. It's 1 glass of white wine.
8. What You needis of Parmesan or Grana Padano as much as you like.
9. What You needis of Butter.
10. What You needis of Parsley.
11. What You needis of Salt pepper.
12. It's 1 of lt broth.

To download this image, create an account. I have always contemplated making this dish as I peruse the grocery aisles and then 'incorrectly' remind myself that this dish should only be made by a I have an association from my wonderful months spent in Florence of any creamy preparations of pasta and rice with pancetta. Chanterelle's are all over my farmers markets right now and they are just so big and beautiful, it's hard not to pick them up! They have an earthy and nutty flavor to them which makes this risotto dish an absolute winner.

Risotto with pancetta and chanterelles step by step

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..

I had just finished another batch of homemade pancetta and was looking for a recipe to use it with. In one of Biba Caggiano's books I found a recipe for risotto with radicchio and pancetta. Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese.