Discover this comforting yet refined recipe: a creamy mushroom risotto, elevated by the richness of pecorino and the delicate crunch of crispy pancetta. The earthy notes of the mushrooms, enhanced by thyme and flat-leaf parsley, bring depth and balance to this generous, elegant dish.
This risotto pairs perfectly with OSAN Beet - Blackberry
Ingredients (serves 4):
- 280 g risotto rice
- 400 g mushrooms (mixed varieties)
- 1.5 to 2 L chicken stock
- 250 ml light cream
- 1 onion
- 12 slices pancetta
- Olive oil
- Thyme
- Flat-leaf parsley
- Pecorino
- Salt and pepper
Preparation:
1. In a pan, sauté the rice with a drizzle of olive oil until lightly translucent. Gradually add the chicken stock, stirring regularly, until the rice is fully cooked (about 30 minutes over low heat).
2. Meanwhile, cut the onion and mushrooms into pieces. Sauté them in a pan with a drizzle of olive oil, thyme, a pinch of salt, and pepper until soft and lightly golden.
3. Once the rice is cooked, add the mushrooms, cream, a little stock, and grated pecorino. Let everything cook together for another 5 minutes until creamy.
4. Preheat the oven to 180°C (350°F). Arrange the pancetta slices on a baking tray and bake for 10 to 12 minutes, until golden and crispy.
5. Serve the risotto hot, topped with crispy pancetta, freshly chopped flat-leaf parsley, and a little extra pecorino.