Risotto is an excellent canvas for seasonal ingredients. In this recipe, we highlight earthy sage and crispy pancetta for a warm dish that is distinctly fall.
Mushroom and Crispy Pancetta Risotto
1 pound thick-cut pancetta, cubed
6 cups low-sodium chicken broth
3 tablespoons olive oil
1 sprig sage
1 pound sliced portabella mushrooms
3 shallots, finely diced
1 1/2 cups Arborio rice
1/2 cup white wine
4 tablespoons unsalted butter
3/4 cup shredded Parmesan
Black pepper to taste
Italian parsley (optional)
In a pot, begin to warm the chicken broth over medium-low heat. In a large pan over medium heat, dry-fry the pancetta cubes until very crispy, then transfer to a paper towel-lined plate, and set aside. Carefully wipe down the pan, to remove excess grease.
Add 2 tablespoons of olive oil, and add the mushrooms and sage. Sauté until soft, about 5 minutes. Keep the sage and transfer the mushrooms to a bowl, discarding excess liquid, and set aside. Return the sage back to the pan, add the remaining olive oil along with the shallots. Sauté until soft; discard the sage.
Add the rice to the pan, and stir regularly until the rice is pale and almost translucent. Add the wine, and gently stir until it’s completely absorbed. Add a 1/2 cup chicken broth, and gently stir until absorbed. Continue this process for the rest of the chicken broth, over the next 15-20 minutes. Remove from heat.
Add in the butter and Parmesan, and stir until completely melted. Stir in the mushrooms and pancetta, and season with pepper to taste (salt shouldn’t be needed thanks to the pancetta).