Salty Umami Mushroom & Pancetta Risotto

Instructions

1. 1

   Dice the pancetta into small cubes and set aside.

2. 2

   Clean and slice the mushrooms. Finely chop the onion and mince the garlic.

   ~5 min
3. 3

   Heat 1 tablespoon of olive oil in the large saucepan over medium heat. Add the pancetta and cook until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.

   ~8 min
4. 4

   Add the chopped onion to the pan and sauté until softened, about 5 minutes.

   ~5 min
5. 5

   Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms have released their liquid and are lightly browned, about 7-10 minutes.

   ~10 min
6. 6

   Add the Arborio rice to the pan and stir for 1-2 minutes until the grains are slightly translucent.

   ~2 min
7. 7

   Pour in the white wine and stir until it has been completely absorbed by the rice.

   ~2 min
8. 8

   Heat the vegetable broth in a separate pot or microwave until warm.

   ~3 min
9. 9

   Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and waiting until each ladleful is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente and the risotto is creamy.

   ~20 min
10. 10

    Remove from heat. Stir in the grated Parmesan cheese, butter, and half of the crispy pancetta. Season with salt and pepper to taste.

    ~2 min
11. 11

    Garnish with the remaining crispy pancetta and freshly chopped parsley before serving.

    ~1 min