Our next recipe from our Chef Xavier is Risotto with Pancetta and Wild Mushrooms. Our Executive Chef is keeping the recipes coming for all of us cooking more at home. Here’s a note straight from the Chef on his recipe:
“I pray all is well and that you and your families are still safe and well. I am good and am rolling with the flow, hoping that we are making strides to be able to get back to some normalcy soon. Today we are going to venture into the world of Risotto. Risotto is a northern Italian rice dish cooked with broth until it reaches creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. I love risotto because it can be a side dish and or depending on what you add to it can also be your entree. Let’s look at our recipe today and see what you think.”
- 8 paper thin slices of pancetta or bacon
- 1 Tbsp. extra virgin olive oil
- 1 lb. mixed mushrooms, such as chanterelles, cremini, and portobellos, thickly sliced
- 3 Tbsp. unsalted butter
- 1 tsp. finely chopped parsley or tarragon
- 5 cups chicken stock or canned low sodium broth
- 1 garlic clove lightly smashed
- 1 shallot minced
- 1-1/2 cups Arborio rice
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (a little extra for garnish)
- 2 Tbsp. heavy cream
- Fresh ground white pepper
- Preheat the broiler. Arrange the pancetta slices on a baking sheet in a single layer and broil for 1-2 minutes or until golden and sizzling. Drain on a paper towel and then crumble.
- In a large nonstick skillet, heat the olive oil. Add the mushrooms, season with salt, and cook over high heat, stirring, just until the mushrooms exude their juices, 3-4 minutes. Transfer the mushrooms and their liquid to a strainer and set over a bowl and press lightly on the mushrooms; reserve the liquid. Wipe out the skillet and add 1 Tbsp. of butter. Return the mushrooms to the skillet and cook, stirring, until tender and just beginning to brown, about 3 minutes. Add the parsley, cover, and keep warm.
- In a medium saucepan, combine the stock with the reserved mushroom liquid, bring to a simmer and keep warm over low heat. In a large, deep nonstick skillet, melt 1 Tbsp butter. Add the garlic and cook over moderate heat until fragrant. Add the shallot and cook until softened but not brown, 3-4 minutes. Discard the garlic and add rice; stir until the grains are thoroughly coated with butter.
- Add 1 cup of the hot stock to the pan and cook, stirring constantly, until rice has absorbed most of the stock, 1-2 minutes. Continue to cook the risotto, adding the stock 1 cup at a time and stirring constantly between additions until it is absorbed. Cook the risotto until it has a cream, porridge-like consistency, about 20 minutes.
- Remove the risotto from the heat and stir in the grated cheese, the cream, and 1 Tbsp. butter. Season with salt and white pepper and transfer to warm soup plates. Garnish the risotto with the cooked mushrooms and pancetta and shaving of cheese and serve immediately.
Recommendations from the Chef
“This dish is so versatile that you could add chicken, shrimp, lobster, pork cutlets, braised short ribs to this dish and it would be wonderful. The wild mushrooms in this dish suggest an Italian red, such as Barolo or Chianti, or a fine Bordeaux wine to accompany this dish. This dish is great in the winter but can also be light enough to have in the spring. Have a wonderful evening and as always happy cooking.”
Look Forward to More Recipes from Our Executive Chef
Since our facility is closed during the COVID-19 crisis, we’re bringing our delicious catering to you! Chef Xavier is sharing some of his favorite recipes that you can enjoy with your families. Check back on our blog for more coming soon!
If you want to go one step further, you can even share your meal on our Facebook page. We’d love to see how these recipes are turning out for you all!