Mushroom & Pancetta Risotto
Mushroom & Pancetta Risotto
5-6 servings | 1 hour
This Mushroom and Pancetta Risotto is my go to creamy, comfort dish that combines earthy mushrooms, savory pancetta, and fresh herbs for a rich, satisfying bite. It’s a simple and indulgent recipe that’s perfect for cozy nights and salty cravings.
There’s something so satisfying about the process of making risotto—the way the rice slowly absorbs the broth, creating that creamy texture we all crave. While it may take a little time and attention, the results are always worth it so pop on your favorite trashy show in the background and whip up this Mushroom and Pancetta Risotto. This is my ultimate comfort dish that brings together earthy, umami-packed mushrooms, salty pancetta, and fresh herbs, all topped off with a generous pile of Parmesan cheese. The beauty of risotto is that it’s endlessly customizable—whether you add in more veggies, swap out the pancetta for bacon, or try a different cheese, the creamy base makes it all work. Plus, there’s nothing better than diving into a bowl of warm, hearty risotto after another long day of asking yourself: “wtf is going on?”
Is risotto rice or pasta?
She’s technically a rice-based dish but most of us treat her like pasta. Rice was introduced to Italy and Spain way back in the middle ages and evolved over the centuries as its popularity progressed, and short grain rice had an ideal environment to thrive in the humidity of the Mediterranean. The version of risotto that we’re most familiar with today dates back to Milan in the 1800s when Spanish influence combined this grain with their slow cooking techniques, giving us the creamy, starchy broth and wine soaked dish we know and love!
Tips for the perfect mushroom risotto
Take it slow babes, risotto requires a lot of patience but so do mushrooms. Mushrooms release a lot of moisture as they cook, so let them take their time in the pan to deepen their flavor and ensures they get nice and golden brown.
Add your butter and cheese after the heat is turned off. If the butter and parmesan heat up too much, you’ll get a stringy or broken risotto, instead of a luxuriously creamy one!
Pick a wine that you actually want to drink to use in the cooking process. No need for “cooking wine” since you’re only using ¾ cup of wine to deglaze the pan anyways, so make it a bottle that you’ll enjoy!
Mushroom & Pancetta Risotto
5-6 servings | 1 hour
Ingredients
6 cups veggie stock
8 shiitake mushrooms
8 oz crimini mushrooms
¼ teaspoon red chili flakes
4 oz pancetta
1 shallot
3 garlic cloves
2 cups arborio rice
¾ cup dry white wine
1 teaspoon fresh thyme leaves
1 teaspoon fresh tarragon leaves
4 tablespoons butter
1 cup grated parmesan
Olive oil
Instructions
In a saucepan, bring 6 cups of vegetable stock to a boil then lower the heat to a simmer and keep the stock warm throughout the cooking process (you want to add warm stock to the risotto to maintain the rice’s heat level).
While the stock is heating up, prep your veggies. Clean the mushrooms by dusting off any loose dirt with a dry brush or paper towel, then thinly slice 8 shiitakes and dice 8 ounces of cremini mushrooms. Finely dice 1 shallot and 3 cloves of garlic. Strip the thyme and tarragon leaves from their woody stems until you have about 1 teaspoon of each.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add all of the mushrooms and a pinch of kosher salt. Cook until the mushrooms have released their water and shrunk in size, about 10 minutes. Remove from the pan and set aside.
Add 4 ounces of pancetta and ¼ teaspoon of red chili flakes to the same skillet, cooking until golden brown, about 5 minutes. Add the diced shallot and cook until soft, about 5 minutes. Add the garlic and fresh herbs, sautéing until fragrant, about 1 minute.
Add 2 cups of Arborio rice to the pan. Let the rice toast for a minute or two, then add ¾ cup of dry white wine to deglaze the pan. Stir to combine, scraping the bottom of the pan with a spatula to release any cooked-on bits.
Once the wine is absorbed, add ¾ cup of simmering stock to the rice. Stir to combine, and let the rice gently simmer until the liquid is absorbed. Repeat this process, adding ¾ cup of stock at a time, until all the stock is incorporated—this will take about 25 minutes.
You want the rice to be tender but still firm to the bite so if the rice feels too stiff, add water a little at a time until you reach the desired texture.
Turn off the heat and stir in 4 tablespoons of butter, 1 cup of Parmesan, and a few cranks of freshly cracked pepper.
Dish the risotto into bowls and garnish with a drizzle of olive oil.
