Risoni risotto with mushrooms and pancetta
A recipe from the Good Food collection.
Ingredients
1 tablespoon butter
2 garlic cloves, finely chopped
5 oz. piece pancetta, diced
1 lb. button mushrooms, sliced
1 lb. risoni (rice-shaped pasta)
4 cups chicken stock
1/2 cup light whipping cream
1/2 cup finely grated Parmesan cheese
4 tablespoons finely chopped Italian parsley
Method
Step 1
Melt the butter in a saucepan, add the garlic, and cook over medium heat for 30 seconds, then increase the heat to high, add the pancetta, and cook for 3–5 minutes or until crisp. Add the mushrooms and cook for another 3–5 minutes or until softened.
Step 2
Add the risoni, stir until it is coated in the mixture, then add the stock and bring to a boil. Reduce the heat to medium and cook, covered, for 15–20 minutes or until nearly all the liquid has evaporated and the risoni is tender.
Step 3
Stir in the cream and cook, uncovered, for 3 minutes, stirring occasionally, until the cream is absorbed. Stir in ⅓ cup of the Parmesan and all the parsley and season with salt and cracked black pepper. Divide among four serving bowls and serve sprinkled with the remaining Parmesan.
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