Risotto with pancetta and chanterelles
Risotto with pancetta and chanterelles

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, risotto with pancetta and chanterelles. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Risotto with pancetta and chanterelles is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Risotto with pancetta and chanterelles is something which I’ve loved my whole life.

Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles. Dig into this comforting risotto-esque supper with sweet jerusalem artichokes and rich, meaty pancetta.

To get started with this particular recipe, we must prepare a few ingredients. You can cook risotto with pancetta and chanterelles using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Risotto with pancetta and chanterelles:
  1. Get Olive oil
  2. Get 1-2 onions
  3. Make ready 1-2 dried chilli peppers
  4. Get 320 gr rice
  5. Make ready 250 gr chanterelles
  6. Get 200 gr pancetta
  7. Prepare 1 glass white wine
  8. Take Parmesan or Grana Padano as much as you like
  9. Get Butter
  10. Take Parsley
  11. Make ready Salt pepper
  12. Take 1 lt broth

Stir the rice with mushrooms and risotto is ready. John Gottfried owner of Gourmet Garage shared this recipe with us. Chanterelle risotto is the perfect fall weather comfort food. The richness of a simple risotto is brightened by the fruity flavors of chanterelles Chanterelles are usually a summertime treat, where the delicate and fruity flavors combine well with sweet corn, apricots and other warm-weather fare.

Steps to make Risotto with pancetta and chanterelles:
  1. Make a soffritto with the onions and the chilli peppers.
  2. When done, add pancetta and cook if for few minutes.
  3. As soon as the pancetta starts to change color, add chanterelles.
  4. When the mushrooms lost all their liquid add the rice and keep cooking it on high hear until it becomes transparent.
  5. Add wine and wait until it evaporates.
  6. Add broth and keep cooking at low heat until rice is cooked. Meanwhile add salt and pepper.
  7. Add butter and parmesan. Cover it and wait few minutes before serving with fresh parsley.
  8. ADVICES AND NOTES: Any kind of mushroom are good with this recipe. You can ignore parsley and chilli peppers. As always, for risotto you need a rice rich in starch.

Remove the risotto from the stove, fold in the Parmesan and butter and season with sugar, salt and pepper. Add three-quarters of the fried chanterelles and asparagus and fold into the risotto carefully. Place the remaining chanterelle and asparagus pieces on top of the risotto to serve. Photo "Risotto with chanterelles" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Les chanterelles profitent de l'humidité et de l'herbe pour se développer dès le mois de juin jusqu'au mois d'octobre, voire un peu plus si le climat le permet.

So that’s going to wrap this up with this special food risotto with pancetta and chanterelles recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!