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Creamy Risotto with Wild Mushrooms and Pancetta

Add flavour with our new Cooks' Ingredients range - this risotto uses carnaroli rice for a wonderfully creamy dish that is ready in 30 minutes.

Preparation time: 10 mins, plus 20 mins soaking time
Cooking time: 25 minutes to 30 minutes
Total time: 55 minutes to 1 hour

Serves: 6

Ingredients

45g pack Waitrose Cooks' Ingredients Porcini Mushrooms
70g pack pancetta
25g unsalted butter
1 tbsp Waitrose Cooks' Ingredients Olive Oil
1 onion, finely chopped
1 tsp Waitrose Cooks' Ingredients Chopped Garlic
500g pack Waitrose Cooks' Ingredients Carnaroli Risotto Rice
150ml red wine
1½ litres hot vegetable or chicken stock
20g pack fresh flat-leaf parsley, chopped
60g tub Saviola Freshly Grated Parmigiano Reggiano

Method

Soak the mushrooms in 300ml warm, previously boiled water for 20 minutes. Strain through a sieve, reserving the liquid. Roughly chop the mushrooms and the pancetta, reserving 4 slices.
In a large saucepan, melt the butter with the oil, then stir in the onion, garlic and chopped pancetta and cook for 3-4 minutes until the pancetta is golden. Add the mushrooms and cook for 2-3 minutes, then add the rice and cook for 2 minutes, stirring.
Pour in the wine and cook until the liquid is absorbed, then stir in the mushroom liquid and cook until this has been absorbed. Season with freshly ground black pepper. Add the hot stock, 125ml at a time, stirring constantly, until most of the liquid has been absorbed. Cook until the rice is tender but firm to the bite.
Preheat the grill to high. Place the remaining pancetta slices under the grill and cook for 4 minutes until crispy, then break into large pieces. Stir the parsley and Parmigianno Reggiano into the risotto.
To serve, place in soup bowls and top with the grilled pancetta. If desired, drizzle with a little Waitrose Cooks' Ingredients Truffle Infused Extra Virgin Olive Oil and top with rocket leaves.