Mushroom and Pancetta Risotto

Updated at: Sat, 07 Oct 2023 14:04:14 GMT

Step 1

1 Melt half the butter in a large, heavy-based frying pan over a medium-high heat. Add the pancetta and fry for 3-4 mins until crisp. 2 At the same time, melt the remaining butter in a small saucepan over a medium heat. Add the mushrooms and cook for 3-4 mins until golden. Tip the pancetta into the pan with the mushrooms, remove from the heat and set aside. 3 Return the frying pan to the heat and add the olive oil. When hot, add the onion and garlic and cook, stirring occasionally, for 3-4 mins, until softened but not coloured. Add the rice and cook, stirring, until the grains look translucent. Pour in the wine and let it bubble for 1-2 mins until the liquid has pretty much been absorbed. 4 Reduce the heat to medium and gradually add the hot stock to the pan, a ladleful at a time, waiting until each ladleful has been absorbed by the rice before adding another. After 20 mins or so the rice should be al dente. 5 Remove from the heat, stir through the parmesan and fold through the mushrooms and pancetta. Season with a little salt and freshly ground black pepper and top with the rocket leaves before serving. Per serving: 1930kJ/459kcal (23%), 17.6g fat (25%), 7.8g saturates (39%), 1.8g sugars (2%), 1.81g salt (30%)

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