Ingredients
- 1 litre hot chicken or vegetable stock
- 30 g dried porcini mushrooms
- 50 g butter
- 1 tblsp extra virgin olive oil
- 1 small onion, finely diced
- 1 celery stick, finely sliced
- 8 fresh sage leaves, washed, dried and finely sliced
- 8 slices flat pancetta or bacon, finely sliced
- 250 g risotto rice
- 100 ml dry white wine
- 50 g grate parmesan cheese
- Salt and pepper
Preparation
Step 1
1. Pour the stock into a saucepan and add the porcini. Bring to the boil, then reduce to a simmer. After 5 minutes, remove the porcini and coarsely chop and set aside. Leave the stock on low heat.
2. In a heavy-based pan, melt 20g butter and all the olive oil over low-medium heat. Add the onion, celery, pancetta and sage, and sweat for 5-10 minutes, stirring, until the vegetables are soft. Add the rice and cook over a low heat until it becomes translucent.
3. Add the wine to the rice mixture and stir. When the rice has almost completely evaporated, add a ladle of hot stock and stir until almost absorbed. Add the porcini mushrooms. Continue to add the stock a ladle at a time until the rice is al dente (20-25 minutes).
4. Remove the pan from the heat and add the parmesan and remaining butter. Stir well, then cover the pan and allow to rest for a minute or two. Season with salt and pepper, if needed.
5. Serve immediately with more parmesan.