Mushroom Risotto

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Step 1

1. Soak the dried porcini mushrooms in a bowl and pour boiling water into the same bowl so that mushroom stock oozes out

Step 2

2. Cut the guanciale into small thin strips and cook them until nice and crispy and most of the fat is rendered out. Remove guanciale once ready

Step 3

3. In the same pan with the guanciale fat add some butter. After the butter melts completely add the diced onion and garlic and let that cook well

Step 4

4. Add the mushrooms along with a pinch of nutmeg and close the pan so that it renders out the water

Step 5

5. Add the wine and let it simmer until the alcohol evaporates

Step 6

6. Add the rice and start adding in the chicken and porcini stock slowly until the rice is fully cooked.

Step 7

7. Add the soaked porcini mushrooms and grated parmesan

Step 8

8. (Optional) Add more butter or cream cheese to make your risotto more creamy

Step 9

9. Serve and add the crispy guanciale on top